Chicken Livers With Burgundy Sauce - cooking recipe

Ingredients

1 lb. chicken livers
1 lb. mushrooms, washed and halved
1 c. chicken broth
1 c. Burgundy wine (not cooking wine)
2 thin slices Spanish sweet onion

Preparation

Dredge livers in flour.
Lightly brown on both sides in bacon fat.
Add 1 cup chicken broth.
Simmer 10 minutes.
Add onion, mushrooms and wine and continue to simmer for 30 minutes.
Serve over buttered noodles or rice.
Sprinkle with Parmesan cheese. Serves 6.