Apple-port glazed chicken livers

Yield: 4 Servings

Measure Ingredient
½ cup Apple juice concentrate; undiluted
½ cup Port wine
3 tablespoons Butter
1 pounds Chicken livers
½ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper

Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter in a small saucepan. Boil sauce until reduced to ½ cup. Set aside. Remove any bits of fat or grislte from liver and cut each in half. Combine flour, salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces, turning once. Cook until no pink shows when liver is cut, but do not overcook. Place livers in a serving dish and pour sauce overtop. Makes 4 servings.

Formatted by Mardi amdesjar@... December 3, 1997 Recipe by: unknown cookbook

Posted to MC-Recipe Digest V1 #980 by Mardi <amdesjar@...> on Jan 3, 1998

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