Chicken Livers in Mushroom Sauce

This post may contain affiliate links. See full disclosure here.

Remember me mentioning that I got a ton of chicken livers? I’ve been steadily using them up. I have been trying to serve either chicken or beef liver once a week because I believe in the health benefits of it. Beef liver we like done with onions, bacon and mushrooms. Chicken liver so far I’ve only cooked it in butter or made chopped liver. Until tonight. I found this recipe a few weeks ago and actually had it on my menu plan once but only got around to making it tonight. The recipe as it is was not TF friendly so I made few tweaks.

Here is my adaptation:

3 Tablespoons Butter
1 pound chicken livers (I divided my bulk order into pound size packages)
1 large onion- halved and thinly sliced
1 cup sliced mushrooms
1 pound cut green beans
1/2 cup whole wheat flour (sprouted would have been better but I don’t have any)
1 1/2 cup chicken broth
1 cup milk
1 teaspoon dried rosemary
Sea Salt
1/2 cup sour cream

Melt 2 Tablespoons butter in cast iron skillet over medium low heat. Add chicken livers and saute until browned on all sides. Remove chicken livers with slotted spoon; set aside. Add onions to pan and saute over low heat until almost soft (about 20 minutes). Add remaining 1 Tablespoon butter and mushrooms. Saute another 5 minutes then add green beans. Turn heat to medium and cook about 5 minutes. Sprinkle flour over and stir. Then add broth, salt, pepper and rosemary. Bring to boil and cook for about 5 minutes allowing to thicken. Add chicken livers back and allow to cook until beans are soft and livers are done (about 10 minutes). Add milk and cook a couple of minutes to heat through. Take off heat and add sour cream. Serve over rice.

Joe and I liked this very much and part of the reason I’m putting it on here is so I can remember how I changed it and can recreate it. The girls had a small piece of the liver and I had taken some of the veggies out before adding the broth and they liked that (for their main meal I made them tuna patties along with the rice and veggies) but they are still not enjoying liver. I know that it is a bit of an acquired taste so I appreciate them ‘sampling’ it.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Marg

    >I have a bag of chicken livers in my freezer from butchering chickens that I didn't know what to do with. I was thinking of trying pate. We like beef liver here but I've never served chicken liver. Does it taste much different? Thanks for the recipe!

  2. Millie

    Chicken liver does taste quite a bit different than beef. Do you like liverwurst? If you do then the Chopped Liver recipe from Ren @Edible Aria is wonderful. It is super easy- the link is in this post. Last nights dinner reminded me of a stroganoff which I'm sure is part of the reason we liked it so much. Can't go wrong with sour cream 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *