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.

PREP
25
Minutes
COOKING
30
Minutes
SERVES
6
People
CALORIES
590
Per Serving
PROTEIN
23
Grams

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

1. 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.

2. Cut the tops off of the hearts. Slice the hearts in half.

3. Add 1 Tablespoon of oil to a 12-inch skillet over medium-high heat. Add onions and mushrooms, cook for 3 minutes.

4. Add chicken hearts and ½ teaspoon garlic salt. Cook for 3 minutes.

5. 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.

6. Serve with cooked rice.

NUTRITION FACTS

Calories

590

Fat

32g

Saturated Fat

6g

Sodium

520mg

Carbohydrate

53g

Sugars

1g

Protein

23g