Serves 4
Preparation time: 15-20 min
Cooking time: 20 min
30 ml (2 T) butter or olive oil
1 large onion, sliced
60 ml (¼ c) balsamic vinegar
4 large brown mushrooms, sliced
cake flour
salt and freshly ground black pepper
500 g chicken livers, cleaned and halved
30 ml (2 T) wholegrain mustard
125 ml (½ c) cream or plain yoghurt
250 g pasta, cooked
fresh parsley to garnish
Heat a little of the butter or olive oil and fry the onion until soft. Stir in the balsamic vinegar. Add the mushrooms and fry them for a few minutes. Remove and set aside. Season the cake flour with salt and pepper. Dip the chicken livers in the seasoned flour and shake to remove excess flour. Heat the remaining butter or olive oil and brown the chicken livers. Season with salt and pepper. Return the mushroom mixture to the pan and add the wholegrain mustard and cream or yoghurt. Serve with pasta and garnish with parsley.