Hungarian Chicken Livers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, plus
• 2 tablespoons olive oil
• 2 medium yellow onions, sliced
• 1/2 lb mushroom, sliced
• 1 lb chicken liver, halved
• 1 tablespoon all-purpose flour
• 2 teaspoons paprika
• 1/4 teaspoon salt (optional)
• 3/4 cup water
• 4 ounces low-fat sour cream (cabot light)
• cooked egg noodles (ronzoni whole wheat pasta)

Recipe

• 1 in a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• 2 with a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• 3 in the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• 4 return the onions/mushrooms to the skillet of chicken livers --.
• 5 stir in the flour, paprika and salt; cook 1 minute --.
• 6 add water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? i've never timed it) --.
• 7 once thickened, remove from heat and stir in the sour cream until well blended --.
• 8 serve over your choice of pasta or rice --.
• 9 note:prep time only covers the time to slice the onions and mushrooms.