SERVES: 2 - 4


  • 350g chicken livers
  • 2 tablespoons flour
  • 2 teaspoons margarine or 2 teaspoons butter
  • Half a cup of onion, diced
  • 1 1⁄2 cups mushrooms, cleaned and sliced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili sauce
  • 1⁄2 cup low-fat sour cream or 1/2 cup single cream
  • Salt & pepper
  • 1 pinch dried thyme (optional)
  • 2 teaspoons fresh parsley, chopped (optional)


Dry the livers on paper towels.
Sprinkle with 1 tbsp flour.
Melt margarine in a frying pan, saute the onion until softened.
Add livers saute for about 3 minutes or until just browned.
Add mushrooms, Worcestershire sauce, chile sauce, thyme, and pepper.
Saute 5 minutes.
Combine sour cream and the remaining flour, mix well.
Stir into the liver mixture and bring to just boiling.
Remove from heat sprinkle with parsley and Serve
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