Cut the liver into pieces and fry in vegetable oil until golden brown.
Put the liver on a plate and fry onion in the same pan, chopped onion in half rings and mushrooms, chopped into quarters, chopped garlic. Cook until the liquid from the mushrooms evaporates.
Then add flour to the pan to vegetables, fry for a minute. Pour in the broth, salt and pepper to taste.
Add the liver to the sauce. Simmer over low heat under a lid for 10 minutes. Then pour in the cream and cook for about 5 minutes.
Chicken liver with mushrooms in a creamy sauce is very tender, juicy and tasty, just to make the liver more tender, you can boil it a bit before frying it. Such a dish is perfect for mashed potatoes or another side dish, serve for lunch or dinner. Cooking the liver in the sauce is quite simple and quick, the mushrooms add a spicy touch to the whole dish, and the cream makes it tender and creamy.