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.
VOICE25
Minutes
30
Minutes
6
People
590
Per Serving
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
