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Ingredients
- 1 Tbsp. Butter
- 1/2 c. Thinly sliced red baby onions or possibly minced shallots
- 2 c. Coarsely minced mushrooms
- 1/2 lb Chicken livers, lobes separated if necessary
- 1/4 c. Dry red wine
- 1/2 c. Beef broth
- 1 tsp Prepared mustard
- 6 Tbsp. Whipping cream Salt, freshly grnd black pepper
- 6 ounce Spaghetti, cooked and liquid removed
Directions
- Heat butter in large skillet. Add in onions and mushrooms and saute/fry over medium heat 5 min or possibly till onions are limp.
- Add in chicken livers and brown on both sides, about 2 min per side.
- Remove livers.
- Stir wine into skillet over high heat. Scrape up any browned bits fron skillet.
- Let wine evaporate by half. Add in broth and cook over high heat to reduce by half. Stir in mustard. Stir in cream and chicken livers. Reduce heat to low and simmer 5 min to heat through and finish cooking livers.
- Season with salt and pepper. Serve over spaghetti.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 2 servings | |
| Calories 560 | |
| Calories from Fat 115 | 21% |
| Total Fat 13.02g | 16% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.08g | |
| Cholesterol 406mg | 135% |
| Sodium 359mg | 15% |
| Potassium 800mg | 23% |
| Total Carbs 70.41g | 19% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.09g | 4% |
| Protein 33.65g | 54% |
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