Another confession

All my life I have loved liver...of any kind but my very favorite are chicken livers... dredged  in seasoned flour and cooked with sherry (or brandy), green onions, mushrooms, bacon and finished with a generous dollop of sour cream..  I always have a meal of this when DH is out of town because he would rather starve then have to look at (let alone eat)  a plate of it..

BUT whenever we are having a party or taking an appetizer to any event he immediately requests I make my famous (well sorta famous) pate which everyone, including him, raves about... Well he has never made the connection but you can guess that the pate is the very same chicken livers... dredged in seasoned flour and cooked with sherry (or brandy), green onions, mushrooms, bacon and finished with a generous dollop of sour cream AND THEN put in the food processor until smooth...

Here is my recipe but obviously you don't want a meal of this before you go in for a cholesterol check.


Sauteed Chicken Livers

Ingredients
1 lb chicken livers, cut in half & washed & patted dry
3 tablespoons butter
1/2 lb fresh mushrooms, sliced thin
3/4 cup green onions, thinly sliced
 1/4 cup seasoned flour
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1 cup chicken broth or 1 cup vegetable broth or 1 cup beef broth
1/2 cup  brandy or sherry wine, good quality
2 teaspoons fresh parsley, chopped
 chopped fresh parsley leaves, garnish
1/2 cup cooked bacon ( crispy & crumbled)

Directions
Dredge  livers with   flour seasoned with  salt and pepper
Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
Remove livers, and drain on paper towels, reserving drippings in skillet.
Add other tablespoon butter, if necessary.
Saute mushrooms and green onions in drippings
 Add broth and brandy (or sherry) , bring to a boil and  reduce heat to a simmer and cook until liquid has reduced to about 1 cup
Add chicken livers and 1/2 sour cream and simmer about 3 additional minutes.
 Sprinkle with parsley and crisp bacon...

To serve as a pate process until smooth.  If you are making this ahead as a pate, put it into a ramekin and pour a layer of melted butter over the top to seal it until served. And don't tell my husband.