Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sauteed chicken livers w/ mushrooms and onions. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Add mushrooms and saute until browned. When mushrooms and onion are done, remove pan from heat, keeping food in pan to stay warm. When oil in other skillet is hot, add chicken livers and vinegar. Clean the livers by removing any connective tissue and cut them in half.

Sauteed Chicken Livers W/ Mushrooms and Onions is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Sauteed Chicken Livers W/ Mushrooms and Onions is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sauteed chicken livers w/ mushrooms and onions using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sauteed Chicken Livers W/ Mushrooms and Onions:

1. Make ready 1 lb Fresh Chicken Livers
2. Get 1 medium Yellow Onion
3. Get 1 cup Sliced Mushrooms
4. Make ready 2 tbsp Olive oil
5. Make ready 2 tbsp Red Wine Vinegar
6. Make ready 1 Salt & Pepper (to taste)
7. Take 1 Garlic Salt (to taste)

Put onions in a large skillet over medium heat. Stir in a tablespoon of oil or butter and a. Remove livers; add mushrooms and onion to pan drippings. Prepare the White Wine Onion Sauce: Sauté onions in oil in a medium saucepan until golden.

Instructions to make Sauteed Chicken Livers W/ Mushrooms and Onions:

1. Take chicken livers and cut fat and veins off. Wash livers and pat dry with paper towel. Add salt & pepper to taste.
2. In a skillet, add 1 tablespoon of olive oil and heat.
3. While oil is heating, slice the onion.
4. Add onion to heated oil and saute until almost brown.
5. Add mushrooms and saute until browned.
6. While cooking mushrooms and onion, in another skillet, add 1 tablespoon olive oil and heat.
7. When mushrooms and onion are done, remove pan from heat, keeping food in pan to stay warm.
8. When oil in other skillet is hot, add chicken livers and vinegar. Shake on garlic salt.
9. Cook for 2 to 2 1/2 minutes then turn and cook the same on other side, until pink inside. Don't overcook livers!
10. Serve as main dish or as an appetizer. Enjoy!

Remove livers; add mushrooms and onion to pan drippings. Prepare the White Wine Onion Sauce: Sauté onions in oil in a medium saucepan until golden. Add remaining ingredients and stir to combine. Bring to a boil, stirring constantly, until thickened, approximately five to seven minutes. Add salt and pepper, some thyme, marjoram and a glass of white wine.

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