Microwave Chicken Livers In Savory Mushroom Sauce For 2 Food

MICROWAVE CHICKEN LIVERS IN SAVORY MUSHROOM SAUCE FOR 2

Steps:

• Place butter in 1 quart casserole.
• Microwave at High 30 to 45 seconds, or until melted.
• Add mushrooms and onion.
• Microwave at High 1 1/2 to 2 1/2 minutes, or until vegetables are tender, stirring after half the time to coat with butter.
• Stir hot water, vermouth, Worcestershire sauce, flour, bouillon granules, oregano, basil, salt and pepper into mushrooms and onion.
• Microwave at high 2 1/2 to 3 1/2 minutes, or until thickened, stirring once.
• Stir in chicken livers.
• Cover with wax paper.
• Reduce power to 50%.
• Microwave 8 to 10 minutes, or until meat is no longer pink, stirring after half the time (centers will be slightly pink).
• Let stand 5 minutes.

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

Steps:

• Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
• Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
• Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
• Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.