Microwave Chicken Livers In Savory Mushroom Sauce For 2 Recipes

Steps:

• In a 2-qt. microwave-safe dish, combine the mushrooms and onions. Cover and microwave on high for 2-4 minutes or until mushrooms are tender; drain and set aside. , In the same dish, melt the butter. Stir in flour until smooth; add the yogurt, water, broth, bouillon and pepper. Stir in mushroom mixture. , Arrange chicken in another 2-qt. microwave-safe dish; top with mushroom sauce. Cover and microwave at 50% power for 15-20 minutes or until a thermometer reads 170°, stirring sauce twice.

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.