Recipe: Tasty Cream of mushroom chicken livers

Cream of mushroom chicken livers. This chicken liver recipe with creamy mushroom sauce and broccoli mash will surprise both skeptics and liver lovers alike. Liver is an often overlooked part of the chicken, and many have not yet discovered the beauties of this budget-friendly delicious culinary delicatesse. I love chicken liver for its texture and easiness to cook.

This recipe was very good instead of can mushrooms i used fresh and it turned out to be very good i was kind of leary about putting the uncooked chicken in the milk and soup mixture but to my suprise the chickrn was very tender I have. Recipe: Creamy Parmesan Garlic Mushroom Chicken. It draws inspiration from classic cream of mushroom chicken, with a serious grown-up twist that ditches the canned soup, tosses in plenty of garlic and salty Parm, and still finishes with the luxe, creamy sauce you expect. You can have Cream of mushroom chicken livers using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cream of mushroom chicken livers

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

This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a How to make creamy mushroom chicken. Prep and sear your chicken: Cut your chicken breasts in half Can you use Campbell's cream of mushroom soup instead of the heavy cream? Reviews for: Photos of Creamy Chicken & Mushrooms. The dish tasted good but I feel like it was a lot of effort to just make cream of mushroom soup.

Cream of mushroom chicken livers step by step

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

I could have used a can & thinned it out with a little extra water or milk & achieved roughly the same thing. Add salt and pepper to taste. Add can of cream of mushroom soup (Do not add water). Stir until chicken and mushrooms are well coated. These creamy mushroom chicken tenderloins are inspired by a dinner craze from way back in the day.

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