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 10 years ago
    The green pepper addition is different from what I usually make, I'll have to give this a try.
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  • jlv1023 11 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,

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