Chicken Livers Stroganoff

Western.Chefs's picture

Jan. 10, 2012


Chicken livers 1 Pound
Onion 1 Large , quartered and sliced
Crumbled dried rosemary 1/2 Teaspoon
Salt 1/4 Teaspoon
Ground pepper 1 Dash
Water 1 1/2 Cup (24 tbs)
Milk 1/2 Cup (8 tbs)
Noodles and stroganoff sauce mix 4 1/2 Ounce (1 Package)
Frozen green peas 10 Ounce (1 Package)
Cherry tomato 1 , quartered
Salad oil 2 Tablespoon



1. To prepare chicken cut livers into halves and remove veins and any fat.

2. Dry on paper towels.


3. In a large skillet, heat oil over medium-high heat and add chicken livers, onion, rosemary, salt and pepper.

4. Saute stirring frequently with slotted spoon, until chicken livers are firm but slightly pink inside and onion is translucent-€”about 4 minutes.

5. Remove chicken livers and onion to small bowl, cover and keep warm.

6. To same skillet add 1 1/2 cups water and the milk and stir to dissolve any browned bits.

7. Stir in noodles-and-sauce mix and peas and bring to boiling.

8. Reduce heat and simmer, uncovered, for about 5 minutes.

9. Return chicken livers and onion to skillet and simmer mixture until heated through-€”about 2 minutes.


10. Garnish with lemon wedges and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 423Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 658 mg27.42%

Total Carbohydrates 41 g13.7%

Dietary Fiber 6 g24%

Sugars 12 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet