Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

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.

Continue to:

• prev: Wild Rice & Mushroom Soup
• Index
• next: Wine Fruit Cup

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