Chicken livers in a mustard and cream sauce

• 1 lb (450 g) chicken livers
• 2 oz (50

Trim the chicken livers. Melt the butter in a frying pan over low heat, add the chicken livers and cook for 5–6 minutes, turning the livers fairly frequently. Combine mustard and cream in a small bowl and set aside.

Add a seasoning of salt and pepper to the pan, then sprinkle over the flour and turn the livers so the flour absorbs the hot butter. Add the mustard and cream and slowly bri