I want to share with you one of my favorite chicken liver recipes-liver in a sauce of Madeira and cream. This way you can cook not only chicken, but also Turkey liver. The dish is prepared very quickly, and the taste is refined and delicate.
Cut the prepared liver into pieces and roll in flour.
Peel the onion, thinly slice it into quarter-rings and saute it in preheated oil until soft.
Transfer the onion to a separate plate. In the same oil, over medium heat, fry the liver for 2 minutes on each side.
Put the onion on top of the liver, add salt and spices. Carefully mix, pour in the Madeira and add the cream. Put out for 5 minutes.
I advise you to use exactly Madeira, not dry wine (in the list of ingredients of Madeira was not found). In extreme cases, it can be replaced with sherry.
That's it - the liver is ready! Serve with a side dish, sprinkling the liver with sesame seeds.