Chicken Livers in Mushroom Sauce

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 Serves: 4-6


  • 1 pound chicken livers, clean and deveined
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces of sliced mushrooms
  • 2 large shallots, minced
  • 1 cup chicken broth
  • 1 can condensed cream of mushroom soup
  • ¼ cup of Marsala wine (or use white wine or sherry)


Cut the livers into bite size pieces.

Combine flour, salt, and pepper in a Ziploc bag. Toss the chicken livers with the flour mixture.

Heat 2 tablespoons of oil to skillet and fry the chicken livers together with the shallots and mushrooms until browned.

Pour the chicken broth into the skillet, stirring until mixture is simmering.

Add the condensed chicken mushroom soup and mix until incorporated. Cover and cook on low for 2 hours.

Serve over stuffing, toast, rice or buttered noodles.

  By Sharon Feldman

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