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Wine and Chicken Livers

2 T Butter or margarine

1 1/2 lb Chicken livers

1/2 t Salt

1/8 t Pepper

2 1/2 T Flour

1/4 c Minced onion

2 T Catsup

3/4 c Dry white wine

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 1 1/2 minutes. Stir.

6. Heat, uncovered, for an additional 1 1/2 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.


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