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Nutrition Facts
Serving Size 1 (392g) Recipe makes 2 servings
Calories 409
Calories from Fat 177		(43%)
Amount Per Serving		%DV
	Total Fat 19.7g	30%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.1g
Cholesterol 615mg		205%
Sodium 591mg		24%
Potassium 943mg		26%
Total Carbohydrate 23.2g		7%
	Dietary Fiber 2.7g	10%
	Sugars 7.1g
Protein 34.3g		68%
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Chicken Liver Stroganoff

Recipe #31868 | 25 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bergy
Jun 23, 2002

If you like liver I think you'll like this recipe. I like to serve them over wide buttered noodles

SERVES 2 (change servings and units)

Ingredients

12 ounces chicken livers, separated and membrane removed
2 tablespoons flour, divided
2 teaspoons margarine or butter
3/4 cup onion, diced
1 1/2 cups mushrooms, cleaned and sliced
2 tablespoons worcestershire sauce
2 tablespoons chili sauce
1 pinch dried thyme
1/2 cup low-fat sour cream or single cream
2 teaspoons fresh parsley, chopped
salt & pepper

Directions

1
Dry the livers on paper towels.
2
sprinkle with 1 tbsp flour.
3
Melt margarine in a fry pan, saute the onion until softened.
4
Add livers saute for about 3 minutes or until just browned.
5
Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
6
Saute 5 minutes.
7
Combine sour cream and the remaining flour, mix well.
8
Stir into the liver mixture and bring to just boiling.
9
Remove from heat sprinkle with parsley and Serve.

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Featured Reviews for This Recipe

From: Zurie

On Jul 7, 2009

Delicious and easy! I had just over 1 lb defrosted livers to use up, a little more than in the recipe. I used 1 T chilli sauce because DH is wary of "hot" ...! Also used only 1 T Worcestershire sauce, but added a good splosh of port wine. I let the port cook away, leaving just the lovely flavour. Used fullfat cream. Served it with brown basmati, etc. A lovely dinner dish! Thanks, Bergy!

1 person found this review helpful

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From: Tugar357

On Jul 30, 2007

I could only find a slightly larger container of chicken livers, so I of course bought two! It broke apart more than it would have had I done it in batches. I used Sambal instead of chili sauce and half the amount as the Sambal is fairly hot. Will make again!

2 people found this review helpful

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From: BarbryT

On Nov 1, 2007

Oh my goodness this is wonderful. I took a hint from a previous review, to add wine, but instead of white, I added a l-a-r-g-e splash of a pretty decent red wine. Utterly delicious.

2 people found this review helpful

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From: Cinda Lou

On Aug 31, 2007

Made this last night, a very nice way to fix chicken livers rather than the traditional fried. I didn't change the recipe at all. Although very rich, we enjoyed it. DH had two helpings!! I made mashed potatoes for him, noodles for me, both were great with this very nice dish! Thanks Bergy.

2 people found this review helpful

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