How to make it

  • Heat half the butter in a skillet over moderate heat and sauté the mushrooms and peppers for 5 minutes.
  • Meanwhile in a separate skillet over moderate heat melt the remaining butter and sauté chicken livers until browned but still slightly pink in the center about 5 minutes.
  • Add the mushroom mixture, red wine, bay leaf, salt and pepper then simmer uncovered over low heat for 10 minutes.
  • Serve on top of hot buttered toast.

Reviews & Comments 2

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  • notyourmomma 6 years ago
    The green pepper addition is different from what I usually make, I'll have to give this a try.
    Was this review helpful? Yes Flag
  • jlv1023 7 years ago
    Personnaly do not like liver, but my husband loves chicken livers, so next trip to the store, I'll pick some up and try this,

    Thanks
    Janet
    Was this review helpful? Yes Flag

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