Yield: 4 Servings
|2 \N||Chicken breasts halves; skinless -- boneless|
|½ cup||All-purpose flour|
|¼ pounds||Chicken liver halves|
|3 tablespoons||Butter or margarine|
|½ teaspoon||Garlic powder|
|½ \N||Lemon; juice of|
|2 \N||Eggs yuolk|
|3 tablespoons||Light cream|
|\N \N||Salt; freshly ground peppe|
|\N \N||To taste|
|\N \N||Parsley sprigs; garnish|
Coat 2 chicken breasts (skinned, boned and divided in halves, (4) pieces to tal) with flour and set aside. Using a skillet over low heat, saute ¼ lb. halved chicken liver in butter or margarine. When browned on all sides, add chicken breasts and season with ½ tsp.
garlic powder. Sprinkle on the jui ce of ½ lemon and turn breasts, cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs yolks with 3 tbsps. light cream, and season wit h ¼ tsp salt and freshly ground pepper. Add this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 minutes over low heat. Turn ingredients once or twice during cooking. Garnish wit hsprigs of parsley. Serves 4. Formatted by Mary Wilson, BWVB02B.
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