Chicken Livers Marsala - cooking recipe

Ingredients

1 1/2 lb. chicken livers, halved
1/2 c. seasoned flour
2 Tbsp. vegetable oil
1 Tbsp. butter
1 small onion, finely chopped
1/2 lb. mushrooms, sliced
1 1/2 c. chicken stock
1 tsp. cornstarch
2 Tbsp. cold water
salt and pepper

Preparation

Dredge livers in flour.
Heat oil and butter in large frying pan.
Cook livers 4 minutes over high heat, stirring once.
Add onion and mushrooms; season and continue cooking 4 to 5 minutes over medium heat.
Pour in chicken stock; mix and cook 4 minutes over low heat.
Mix cornstarch with water; stir into sauce and bring to boil.
Simmer 2 minutes over low heat and serve with noodles.