Liver in tomato sauce

Ingredients:

• 500 g chicken livers
• 1 canned tomatoes cubits (400 gr)
• 1 large onion (about 150 g)
• 2 cloves garlic
• 1 teaspoon herbs Provence
• 1/2 teaspoon chilli
• 150 ml water
• Sour cream 1 tablespoon good
• 3-4 basil leaves
• salt and pepper
• 2 tablespoons oil
• 1 tablespoon butter

Preparation:

• Heat the oil and butter in a large frying pan and then fry chopped onion until soft.
• Add livers and cook on both sides, about 5-6 minutes. When brown add the crushed garlic and continue to cook 1 minute left.
• Add salt and pepper to taste, chilli and herbs of Provence. Add the tomatoes and water. Stir gently and simmer over medium heat with a lid for about 15 minutes.
• Turns off the heat and add the chopped basil and cream high.
• Serve with polenta or pasta and sprinkle with a little parmesan.