Creamed Chicken Livers

By rossboys

Ingredients

• 2 Tbsp olive oil
• 3 slices bacon, diced
• 1 shallot, minced
• 1 lb chicken livers, trimmed
• 1 8oz pkg mushrooms, quartered
• 1/4 cup white wine
• 1/4 cup heavy whipping cream
• 1 Tbsp Dijon-style mustard

Details

Servings 4

Preparation

Step 1

In a large skillet heat the oil over med-high heat. Cook the bacon and shallot, stirring until the bacon is crisp, about 4 min.

Add the livers; cook, stirring often, until they are almost cooked through, about 4 min.
Transfer 2 Tbsp of the bacon to a paper towel; transfer the livers to a plate.

Add the mushrooms to the skillet; cook, stirring occasionally, until they are lightly browned, about 5 min. Transfer the mushrooms to the plate.

Raise the heat to high; add the wine. Cook, stirring up browned bits, until syrupy, about 3 min.
Stir in the cream and mustard. Heat to a boil; cook until thickened into a sauce, about 2 minutes.

Return the livers and mushrooms to pan; reduce the heat to a simmer. Cook until the livers are just cooked through, about 3 min.

Serve over rice.