Chicken liver with creamy mustard sauce

Cut off all pellicles from the liver and dry with paper towels.

Heat 1-2 tablespoons in a frying pan over a fire slightly stronger than average. vegetable oil.

Fry the liver for about 2 minutes on each side.

Transfer to a container, wrap in foil and keep warm.

When the whole liver is fried, remove all fat and brown clots from frying from the pan.

Pour in the cream and bring them to a boil over low heat.

Cook for a couple of minutes until lightly thickened.

Add mustard, garlic and chopped parsley, salt to taste.

Warm up for 1 minute and turn off the heat.

Put several pieces of liver in the center of the dish.

Pour the sauce around them.

Decorate with a sprig of parsley and serve.

Bon Appetit!