French chicken liver

Rinse chicken liver, dry, remove veins and cut into smaller pieces.

Mix flour with pepper. You don't need to salt.

Lightly coat the chicken liver in flour.

Lightly fry the liver on both sides.

We do this quickly so as not to overcook.

Put the fried liver on a plate, and now you can add salt.

Cut the onion into cubes and fry in the same oil in which the liver was fried.

Add the rest of the flour to the onion.

Reduce the fire, it should be very small.

Stir and stir, gradually pour in the cream.

Add mustard, salt and stir.

Add the liver at the end, stir.

Simmer under the lid for 2 minutes - no more.

Turn off heat, add herbs and butter (optional).

Bon Appetit!