/ Main Dishes
chicken livers, cleaned, separated and patted dry
parsley, fresh and chopped
1Melt butter in large skillet and saute onion and mushrooms until soft, remove with slotted spoon and reserve.
2Saute livers in same skillet until lightly browned, adding more butter if necessary.
3Add wine and heat to boiling.
4Stir in cream, mustard, salt and pepper, sugar and parsley, blend well.
5Simmer until livers are no longer pink and sauce is thickened.
6Return mushroom and onion mixture to livers just long enough to reheat.
About Chicken Livers Senape