Chicken Livers with Mushrooms

Instructions

step 1 Rinse and trim the chicken livers, then pat dry with paper towels.
step 2 Heat olive oil and butter in a large skillet over medium heat.
step 3 Add chopped onion and cook until soft and translucent, about 3-4 minutes.
step 4 Add garlic and cook for another minute until fragrant.
step 5 Stir in sliced mushrooms and cook for 4-5 minutes until browned.
step 6 Add the chopped tomatoes, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes until the tomatoes soften.
step 7 Add the chicken livers and cook for about 5-7 minutes, turning occasionally until browned on the outside but still slightly pink inside.
step 8 Stir in the heavy cream and simmer for another 3-5 minutes until the sauce thickens and livers are fully cooked.
step 9 Add a splash of chicken broth if the sauce is too thick.
step 10 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid overcooking, as the livers can become tough.