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Chicken Livers Tarragon

Diet.Chef's picture
Ingredients
  Zucchini 1 Medium, thinly sliced
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Chicken livers 1 Pound
  Wafer 3⁄4 Cup (12 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 1 1⁄2 Teaspoon
  Dried tarragon 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
Directions

In 10-inch skillet cook zucchini, celery, and onion in butter or margarine till tender.
Add chicken livers; cook about 5 minutes or till just browned.
Stir in the 3/4 cup water, the skim milk, bouillon granules, tarragon, salt, and pepper.
Cover and simmer 5 minutes.
Combine cornstarch and the 1 tablespoon cold water; stir into liver mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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