3 Olive Oil
1 Chicken Liver
1/2 Fresh Mushrooms
3 Madeira Wine
3 Beef Broth
1 Chili Sauce
Heat 1 tbsp oil in skillet.
Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
Add 2 tbsp oil to skillet.
Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
Brown onions, remove and place in the bowl with the liver etc.
Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.,
Add the cornstarch mixture, reduce heat.
Stir until the sauce is smooth and thickened.
Add liver, mushrooms, onions and brandy.
Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
Do not overcook the livers.
Serve over rice or pasta.