Chicken Livers Recipe
Served over white toast with a white cream gravy and two sides.
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Ingredients
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Chicken Livers
White Cream Gravy
Sides
Serving
Method
Chicken Livers
- 1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any excess fat or connective tissue.
- 2
Season and Dredge
In a bowl, mix together the flour, salt, and black pepper. Dredge the chicken livers in the flour mixture, ensuring they are evenly coated.
- 3
Cook the Chicken Livers
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the coated chicken livers and cook for about 3-4 minutes on each side, or until they are browned and cooked through. Remove them from the skillet and set aside.
White Cream Gravy
- 4
- 5
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens. Season with salt and black pepper to taste.
Sides
- 6
Prepare Green Beans
In a pot, bring water to a boil, add the green beans, and cook for 5-7 minutes until tender but crisp. Drain and set aside.
- 7
Serving
- 8
Toast the Bread
Lightly toast the slices of white bread until golden brown.
- 9
Assemble the Dish
Place a slice of toasted bread on each plate. Top with the cooked chicken livers, drizzle with the white cream gravy, and serve with green beans and mashed potatoes on the side.