Chicken Livers in Sherry Cream Sauce

chicken livers in sherry cream sauce

Chicken Livers in Sherry Cream Sauce

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Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course. If grapes are not available, substitute with 1 oz sultanas.
Servings: 2
Calories: 497


  • 8 oz chicken livers thawed if frozen
  • 1 oz plain flour
  • salt and pepper
  • 1 oz butter
  • 3 floz sherry
  • 2 floz chicken stock
  • 2 oz black or green seedless grapes halved
  • 5 floz fresh soured cream


  • Coat the livers in well-seasoned flour.
  • Melt the butter in a medium frying pan and fry the livers with any remaining flour for about 4 minutes, stirring once or twice. Gradually stir in the sherry and stock and simmer for 1 - 2 minutes.
  • Add the grapes and soured cream. Heat through gently and serve hot with brown rice.
Calories: 497 kcal
Carbohydrates: 21 g
Protein: 23 g
Fat: 32g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 461 mg
Sodium: 286 mg
Potassium: 500 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 13397 IU
Vitamin C: 22 mg
Calcium: 104 mg
Iron: 11 mg
Cuisine British
Ingredients Liver, Offal
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