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Before you jump to Chicken livers with mushroom sauce on garlic hash recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons why this is so. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets require much work and will significantly change how they live and eat. It is possible, though, to make a few minor changes that can start to make a good impact on our daily eating habits.
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Thus, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to chicken livers with mushroom sauce on garlic hash recipe. To cook chicken livers with mushroom sauce on garlic hash you only need 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Chicken livers with mushroom sauce on garlic hash:
- Prepare livers
- You need 500 grams chicken liver
- You need 1 cup breadcrumbs
- Use 1 egg
- Prepare Sauce
- Take 250 ml Cream
- Provide 250 grams Portabello mushrooms
- Provide 1 large onion, chopped
- Prepare 4 clove garlic
- Use 500 ml milk
- Use 1/2 cup white wine
- You need 1 tbsp cornflour
- Get 2 bay leafs
- Prepare 1/2 tbsp thyme
- Provide mash
- Prepare 750 grams potatoes
- Provide 3 clove garlic
- Get 40 grams butter
Steps to make Chicken livers with mushroom sauce on garlic hash:
- Fry onion and garlic until soft and add the mushrooms. Sauté for another 5 minutes and add the wine.
- Meanwhile boil potatoes with garlic until the potatoes are tender. Drain well and mash with butter.
- Allow to reduce a little and add the cream and bay leaf.
- Mix the cornflour and thyme with the milk. Add to pot.
- Allow to thicken.
- Season with oregano, salt and pepper. Wash the livers and cut in half.
- Pat dry
- Dip the livers in the beaten egg and in the breadcrumbs to coat. Melt the butter in large frying pan.
- Pan fry the livers about 2 minutes each side, until they are just cooked in the center.
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