Chicken Livers with Mushrooms

step 1 Heat olive oil or butter in a skillet over medium heat.
step 2 Add chopped onion and sauté until soft and translucent.
step 3 Stir in garlic and cook for 1 minute until fragrant.
step 4 Add mushrooms and cook until they begin to brown.
step 5 Stir in chopped tomato and cook for 2-3 minutes until softened.
step 6 Add chicken livers and season with salt, pepper, and paprika.
step 7 Cook the livers until browned on the outside and just cooked through, about 6-8 minutes.
step 8 Pour in the chicken broth and heavy cream, stir well, and simmer for 5 more minutes until the sauce thickens.
step 9 Garnish with chopped parsley and serve warm.

Storage and Reheating Tips.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid overcooking when reheating to keep the livers tender.