Chicken livers with cream sauce

Submitted by enr on 14 Mar 2011
1 kg chicken livers
400 g onions
1 cube chicken broth
1 cube cream broth or 100 ml cream
200 ml white wine
200 g flour
200 ml sunflower oil
1 tsp pepper
Chicken livers with cream sauce
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Chicken livers Wash, rolled in flour and fry in the oil. Arrange in the pan, the onion cut into wafers in a pan and fry when it becomes golden, pour the wine. In 200 ml water dissolve both the broth, pour over the onions and sprinkle with black pepper. If cream is used, dilute it with a little warm water and it is broken chicken broth. Allow to fry 2-3 minutes, poured onto the tray with livers. Put it in the oven and bake at 200 degrees for 45 minutes (in preheated oven).
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14 Mar 2011


What is creamy broth and what can replace it?

I bought a box of dry soup packets, but I guess that will happen with cooking cream 100 ml.

With minor changes in technology just cooked in a pan. I put cream (cream soup I have not seen and bought yet). When serving sprinkled with cheese. Very tasty work.