Chicken Liver Pasta

Chicken Liver Pasta

Ingredients

500 gms chicken livers, cleaned and halved

2 tbsp butter or olive oil

1 large white onion sliced

60 ml balsamic vinegar

4 large brown mushrooms sliced or 1 cup sliced button mushrooms

2 tbsp all purpose flour

1 tsp freshly ground black pepper

2 tbsp wholegrain mustard

125 ml cream or Greek yogurt or very thick yogurt

fresh parsley, chopped – for garnishing

salt to taste

250 gms flat noodles or pasta, cooked

Directions

In a large pan, heat some butter or olive oil and sauté onions till translucent. Stir in the balsamic vinegar. Add mushrooms and sauté them for a few minutes. Remove and set aside. Season the flour with salt and pepper. Dip the chicken livers in the seasoned flour and shake off the excess. Heat the remaining butter or olive oil and sauté the chicken livers till browned. Season with salt and pepper. Tip in the mushroom mixture into the pan and stir. Add the wholegrain mustard, cream or yogurt. Mix well. Serve with pasta and garnish with parsley.