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Learn more >Chicken Hearts with Onions and Mushrooms
When it comes to nutrient-dense foods, chicken hearts, packed with protein and B vitamins, are at the top of the list. In this dish, their mild chicken flavor pairs perfectly with boldly spiced onions and mushrooms.
Ingredients
- 1½ lbs. Sanderson Farms® Chicken Hearts
- ½ cup vegetable oil
- ⅓ cup flour
- 1 tablespoon vegetable oil
- ¾ cup sliced onions
- 1 cup sliced mushrooms
- 1 teaspoon garlic salt, divided
- 1¾ cups chicken broth
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 6 cups cooked rice
Directions
- In a 6-inch skillet, over medium-high heat, add ½ cup oil. Slowly add flour to make a roux. Cook for 6 minutes or until it is light to medium brown in color. Turn heat off.
- Cut the tops off of the hearts. Slice the hearts in half.
- Add 1 tablespoon of oil to a 12-inch skillet over medium-high heat. Add onions and mushrooms, cook for 3 minutes.
- Add chicken hearts and ½ teaspoon garlic salt. Cook for 3 minutes.
- Slowly stir in chicken broth, ½ teaspoon garlic salt, black pepper and oregano. Add roux and stir. Bring to a rapid simmer. Reduce heat to low simmer, cover, and cook for 10 minutes.
- Serve with cooked rice.
Nutrition Facts
| Calories | 590 |
| Fat | 32g |
| Saturated Fat | 6g |
| Sodium | 520mg |
| Carbohydrate | 53g |
| Sugars | 1g |
| Protein | 23g |
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