Chicken Livers In Creamy Mushroom Sauce
|Chicken livers||10 Ounce|
|Sliced mushrooms||2 Cup (32 tbs)|
|Instant onion broth and seasoning mix||10 Gram|
|All purpose flour||1 Teaspoon|
|Sour cream||2 Tablespoon|
|White bread slice||2|
|Chopped parsley||2 Tablespoon|
In small skillet heat margarine until bubbly and hot.
Add chicken livers, mushrooms, broth mix, paprika, salt, and pepper; cover and cook for 5 minutes, stirring occasionally.
In small cup combine water and flour, stirring to dissolve flour; stir into liver mixture.
Stirring constantly, cook over medium heat until mixture thickens.
Remove skillet from heat and stir in sour cream.
On each of 2 plates arrange 4 toast triangles; spoon half of the liver mixture over each portion of toast and sprinkle each serving with 1 tablespoon chopped parsley.