Skillet Chicken Livers and Vegetables
|Chicken livers||1 Pound|
|All purpose flour||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Green pepper||1 , cut into strips|
|Sliced mushrooms||1⁄2 Pound (250 Gram / 2 Cups)|
|Cherry tomatoes||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
Wash chicken livers, cut in half and blot dry on paper towels.
In plastic bag, combine flour, salt and pepper; add chicken livers and shake to coat.
In electric skillet, melt half the butter over medium-high heat; fry livers and green onions until livers are lightly browned, about 5 minutes, turning once.
Do not overcook.
Push livers and onions to side of skillet.
Melt remaining butter; cook green pepper and mushrooms over medium heat for about 3 minutes or until mushrooms are golden.
Push to side; add tomatoes and cook just until heated through, about 2 minutes.
Season with Worcestershire and thyme, gently stirring all ingredients together.