This is another chicken classic from the great 1960s: chicken livers cooked to a perfect creamy texture in sour cream and butter. Tastes great with cooked rice or mashed potatoes to make one fulfilling meal.
Serves 4 | Prep. time 10 minutes | Cooking time 22 minutes
½ pound chicken livers, halved
1 cup thinly sliced onions
1 cup button mushrooms, quartered
¼ cup butter or margarine, melted
½ teaspoon salt
Dash black pepper
1 tablespoon paprika
1 cup dairy sour cream
Hot cooked rice or mashed potatoes to serve
Heat the butter over medium heat in a medium saucepan or skillet.
Add the onion and stir-cook until softened and translucent, about 2 minutes.
Season the livers with paprika, salt and pepper. Add them to the pan along with the mushrooms and stir-cook until evenly brown.
Cover and simmer over low heat for about 10 minutes, until the livers are tender.
Add the sour cream; stir-cook for another 10 minutes.
Serve warm with some cooked rice or mashed potatoes. Garnish with parsley (optional).