12 ounces chicken livers, separated and membrane removed
2 tablespoons flour, divided
2 teaspoons margarine or butter
3/4 cup onion, diced
1 1/2 cups mushrooms, cleaned and sliced
2 tablespoons worcestershire sauce
2 tablespoons chili sauce
1 pinch dried thyme
1/2 cup low-fat sour cream or single cream
2 teaspoons fresh parsley, chopped
salt & pepper
1 Dry the livers on paper towels.
2 Sprinkle with 1 tbsp flour.
3 Melt margarine in a fry pan, saute the onion until softened.
4 Add livers saute for about 3 minutes or until just browned.
5 Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
6 Saute 5 minutes.
7 Combine sour cream and the remaining flour, mix well.
8 Stir into the liver mixture and bring to just boiling.
9 Remove from heat sprinkle with parsley and Serv
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