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Creamy chicken livers in mushroom sauce

chicken livers

Creamy chicken livers in mushroom sauce

Free Range Chicken livers: 500g
Canola oil: 40g
Salt: 2.5g
Black pepper: 1.5g
Onions: 180g, chopped finely
Garlic: 10g, crushed
Portebillini mushrooms: 150g, sliced
Sage: 15g, chopped
Rosemary: 15g, chopped
Free range chicken stock: 300g
Marsala wine: 200g
Cream: 250g
Low fat cream cheese: 150g


Season chicken livers with some of the salt and pepper and then brown chicken livers in 10g canola oil over high heat. Remove livers from pan and place aside. Do this in batches.
Add the rest of the oil into the same pan and over medium heat, sauté onions, garlic, sage and rosemary until onions are nicely caramelized, about 5 minutes.
Add mushrooms and cook until mushrooms are cooked and then add chicken stock, masala wine and cook for about 5 minutes (to evaporate the alcohol in the wine) and then add cream and cream cheese.
Season with salt and pepper and cook for another 2 minutes.
Serve this with toasted bread.

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