Chicken Livers With Mustard Seed Recipes

CHICKEN LIVERS WITH MUSTARD SEED

Steps:

• Pat dry the chicken livers, trim and separate into lobes.
• Dredge in flour seasoned with salt and pepper, shake off excess flour.
• In a large skillet heat the butter and oil, over moderately high heat, until fat is hot.
• Add chicken livers, sauté for 2 to 3 minutes or until they are browned on the outside but still pink within.
• Transfer the livers with slotted spoon to a bowl.
• Add to skillet the minced shallots and mustard seed and sauté the mixture for 1 minute or until mustard seed begins to pop.
• Add the white wine and reduce it, stirring, to about 1/3 cup.
• Stir in the chicken broth.
• Reduce the liquid, stirring, until it is thickened.
• Add the livers and the minced parsley leaves.
• Toss the livers to coat with the sauce, and heat mixture over low heat, shaking the skillet, until the livers are just heated through.
• Transfer to heated serving dish.
• Serve with rice.

CHICKEN LIVERS WITH MUSTARD SEED

Steps:

• Dry chicken livers and dredge in seasoned flour. Saute in butter and oil until brown. Remove livers from skillet and put on a plate. To the skillet add the shallots and the mustard seed and saute until the seeds pop. Add wine (or sherry)and reduce to 1/3 C. Stir in chicken stock, reduce, until thickened. Return livers and parsley (or sage). Heat through and serve.