Wine and chicken livers
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1½ | pounds | Chicken livers |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2½ | tablespoon | Flour |
| ¼ | cup | Minced onion |
| 2 | tablespoons | Catsup |
| ¾ | cup | Dry white wine |
Directions
1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic skillet. Heat, uncovered, in Microwave Oven 30 seconds.
seconds. 2. In a plastic bag combine flour, salt and pepper. Coat each chicken liver with seasoned flour and place in skillet with melted butter. 3. Heat, uncovered, in Microwave Oven for 4 minutes.
4. Turn livers and heat, uncovered, an additional 3 minutes or until chicken
livers are browned.
5. Add onion, catsup and wine. Heat, covered, for 1½ minutes. Stir.
6. Heat, uncovered, for an additional 1 ½ minutes. Serve with cooked rice.
Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the
thin membrane surrounding the liver.