Cream of mushroom chicken livers

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Cream of mushroom chicken livers. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Cream of mushroom chicken livers is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Cream of mushroom chicken livers is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Cream of mushroom chicken livers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of mushroom chicken livers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Cream of mushroom chicken livers using 8 ingredients and 12 steps. Here is how you cook it.

Different, yet very good and easy.
Was looking for a different way to serve chicken livers. I just get an urge for them every so often. So I thought why not convert another recipe, but use chicken livers. So since it turned out really good, I thought I would share. I served it over egg noodles, but rice would work also.

Ingredients and spices that need to be Take to make Cream of mushroom chicken livers:

1. 1 pound fresh chicken livers, or thawed frozen ones
2. 4 tablespoons butter
3. 2/3 medium onion
4. 1/2 cup sour cream
5. 1 can (10 oz.) cream of mushroom soup
6. 1/2 teaspoon dried oregano
7. 1 black pepper to taste
8. chopped flat leaf parsley, garnish

Steps to make to make Cream of mushroom chicken livers

1. Clean your chicken livers, I just rinse my off, pull off any stringy things and fat.
2. Chop your livers into pieces the size you like. My wife likes smaller pieces, so I cut them about 1/4 inch size.
3. Chop your onion. A small dice is usually better in this dish.
4. Melt butter in a skillet or pan. I actually prefer a pan for this one. Use medium heat.
5. Add livers and onions to pan. Saute for 6-8 minutes, until brown.
6. Stir in oregano and pepper. Stir for a Minute.
7. Gradually stir in sour cream.
8. Gradually stir in cream of mushroom soup.
9. Bring to a boil, stirring constantly.
10. Reduce heat and simmer, uncovered, 5 minutes.
11. Taste, add salt if you need it.
12. Serve over noodles or rice.

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