Microwave Chicken Livers In Savory Mushroom Sauce For 2 Recipes

MICROWAVE CHICKEN LIVERS IN SAVORY MUSHROOM SAUCE FOR 2

Steps:

• Place butter in 1 quart casserole.
• Microwave at High 30 to 45 seconds, or until melted.
• Add mushrooms and onion.
• Microwave at High 1 1/2 to 2 1/2 minutes, or until vegetables are tender, stirring after half the time to coat with butter.
• Stir hot water, vermouth, Worcestershire sauce, flour, bouillon granules, oregano, basil, salt and pepper into mushrooms and onion.
• Microwave at high 2 1/2 to 3 1/2 minutes, or until thickened, stirring once.
• Stir in chicken livers.
• Cover with wax paper.
• Reduce power to 50%.
• Microwave 8 to 10 minutes, or until meat is no longer pink, stirring after half the time (centers will be slightly pink).
• Let stand 5 minutes.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.