Instructions:
- Rinse chicken hearts and then half them.
- Rinse chicken gizzards and then chop them.
- Place chicken hearts and gizzards on a preheated skillet. Simmer for a few minutes or until color is changed.
- Add cream, basil, black pepper and salt. After that mix it.
- Put butter to the skillet and simmer for 15 – 20 minutes or until half of cream has evaporated.
- Serve immediately with salad. Sauteed can be stored in a fridge for a couple of days and then reheat the dish and serve.
