Melt butter in large skillet. Add onions and mushrooms and saute over
medium heat 5 minutes or until onions are limp.
Add chicken livers and brown on both sides, about 2 minutes per side.
Remove livers.
Stir wine into skillet over high heat. Scrape up any browned bits fron
skillet.
Let wine evaporate by half. Add 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 minutes to heat through and finish cooking livers.
Season with salt and pepper. Serve over spaghetti. Makes 2 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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