SAUTEED CHICKEN LIVERS WITH MUSHROOMS (for four)

 

1 pound chicken livers

5 tablespoons butter

2 cups sliced mushrooms

3 shallots or scallions, minced

1-1/2 tablespoons lemon juice

¾ cup beef broth

freshly ground pepper

1 tablespoon minced parsley

 

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1.Trim the chicken livers of any discolored membranes or tough connective tissue and wipe with a paper towel.

2. Melt the butter in a skillet. Add the mushrooms and cook, stirring, over medium heat for 1-1/2 minutes. Add the livers, shallots or scallions, lemon juice, broth and salt and pepper to taste. Turn the heat to high and cook another 1-1/2 minutes.

3. Serve, sprinkled with parsley.

 

from Marion Cunningham, The Fannie Farmer Cookbook