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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Saute livers in 1 tablespoon butter until tender; sprinkle with salt
and pepper. Remove from skillet with slotted spoon, and set aside.
Saute onion, mushrooms, and green beans in remaining butter and pan
drippings until crisp-tender.
Combine soup, milk, and soup mix; blend well. Pour over vegetable
mixture, mixing well. Cook, covered, over low heat 15 to 20 minutes
or until beans are tender. Add chicken livers, and heat thoroughly.
| Ingredients:
1 Pound(s) Livers, chicken
2 Tablespoon(s) Butter
1 medium Onion; thinly sliced
4 medium Mushrooms; sliced
1/2 Pound(s) Green beans; cut in 2"pieces
1 Can(s) Soup, cream of mushroom
1/2 Teaspoon(s) Milk
2 Tablespoon(s) Onion soup mix |
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