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Chicken Livers Stroganoff |
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Serves: 4 Print this Recipe1 pound chicken livers Salt and freshly ground pepper to taste 3 tablespoons unbleached flour 5 tablespoons margarine safflower 6 green onions minced 1 or 2 cloves garlic minced 1/3 green bell pepper small, thinly sliced 1 cup plain yogurt 3/4 teaspoon marjoram dried, crushed 3/4 teaspoon paprika 3 cups white rice cooked 2 tablespoons parsley minced fresh Remove membrane from chicken livers and cut in half. Sprinkle with a mixture of salt, pepper, and 1 tablespoon flour. In a large skillet sauté livers in 2 tablespoons margarine over medium heat, turning to cook evenly; remove from heat as soon as browned (livers toughen when cooked too long). Heat 1 tablespoon margarine in the same skillet; add onions, garlic, and green pepper. Stir-fry until crisp-tender; sprinkle 2 tablespoons flour over mixture and stir for 3 minutes. Add yogurt, marjoram, paprika, and a sprinkling of salt and pepper. Simmer 2 to 3 minutes. Return livers to skillet and heat through. Serve over rice mixed with parsley and remaining 2 tablespoons margarine. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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