Chicken Liver with Mushrooms

A delicious mushroom dish for any occasion!

Clean the mushrooms and cut them into flakes. Brown them together with the shallot in butter with 1 pinch of sugar. Add the fresh cream and cook. Remove the skin and vision from the chicken livers. In a second frying pan, roast the chicken livers in butter until golden brown. Then remove from the frying pan and set aside, covered with aluminum foil. Add the mustard to the roast stock form and extinguish with balsamic vinegar and chicken stock. Boil vigorously, then add the mushrooms and tarragon. Season strongly with salt and freshly ground pepper. Heat the chicken livers briefly in the sauce and serve.

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