| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Appetizers, Microwave | 3 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 1/2 | lb | Chicken livers |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 1/2 | tb | Flour |
| 1/4 | c | Minced onion |
| 2 | tb | Catsup |
| 3/4 | c | Dry white wine |
INSTRUCTIONS
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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