Sautéed Chicken Livers

Ingredients

• 0.5 pound Chicken livers (Cleaned and separated)
• 1 slice Bacon (Cut into small pieces)
• 2 tablespoons Butter
• 1 Shallot (Finely chopped)
• 2 tablespoons All-purpose flour
• 1 cup Brown stock
• 1 teaspoon Lemon juice
• 0.25 cup Mushrooms (Sliced)
• 2 tablespoons Fresh parsley (Finely chopped, for garnish)
• 0.5 cup Seasoned breadcrumbs
• 1 Egg (Beaten)
• 0.5 tablespoon Onion (Finely chopped)
• 0.5 teaspoon Curry powder
• 1 cup Stock (chicken or vegetable)
• 1 cup Cooked rice (For serving)

Instructions

1. 1In a skillet over medium heat, cook bacon pieces with 2 tablespoons of butter for 5 minutes, until crisp. Remove bacon and set aside.
2. 2Add finely chopped shallot to the skillet and fry for 2 minutes, until softened.
3. 3Add cleaned and separated chicken livers to the skillet and cook for 2 minutes, browning on all sides.
4. 4Add flour to the skillet and cook for 1 minute, stirring constantly. Gradually add brown stock, lemon juice, and sliced mushrooms. Cook for 2 minutes, stirring until the sauce thickens.
5. 5Turn the mixture into a serving dish and sprinkle with finely chopped parsley. Serve immediately.
6. 6Clean and separate livers. Dip in seasoned breadcrumbs, then beaten egg, and then again in breadcrumbs, ensuring they are fully coated.
7. 7Sauté the breaded livers in butter until golden brown and cooked through. Remove livers from the pan and set aside.
8. 8To the fat remaining in the pan, add 2 tablespoons of butter and finely chopped onion. Cook for 5 minutes, until softened. Add flour mixed with curry powder and cook for 1 minute, stirring constantly. Gradually add stock and cook until the sauce thickens.
9. 9Strain the sauce over the livers and serve around a bed of rice.