Hungarian Chicken Livers - cooking recipe

Ingredients

2 tablespoons olive oil, plus
2 tablespoons olive oil
2 medium yellow onions, sliced
1/2 lb mushroom, sliced
1 lb chicken liver, halved
1 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt (optional)
3/4 cup water
4 ounces low-fat sour cream (Cabot Light)
cooked egg noodles (Ronzoni Whole Wheat pasta)

Preparation

In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
Return the onions/mushrooms to the skillet of chicken livers --.
Stir in the flour, paprika and salt; cook 1 minute --.
Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
Once thickened, remove from heat and stir in the sour cream until well blended --.
Serve over your choice of pasta or rice --.
NOTE:prep time only covers the time to slice the onions and mushrooms.