Yield: 2 Servings

Measure Ingredient
2 tablespoons Each dry sherry and canned chicken broth
1 tablespoon Teriyaki sauce
½ Clove garlic, thinly sliced
¼ teaspoon Pared ginger root, thinly sliced
5 ounces Skinned and boned chicken breast, 1-inch pieces
5 ounces Chicken livers
8 smalls Mushroom caps
4 mediums Scallions cut in 1-inch pieces

In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers and toss to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour.

Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, ¼ each of the chicken pieces, livers and scallions. Remove and discard garlic and ginger from marinade, reserving marinade. Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on serving plate and brush or pour any pan drippings over skewers.


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