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Sauteed Chicken Livers (Mike Reeh)

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(0)
CATEGORY CUISINE TAG YIELD
Meats Shelf life, Shelf3 1 servings

INGREDIENTS

1 tb Butter
1/4 c Flour
8 oz Chicken livers
1/2 c Button mushrooms
1/4 c Sherry cooking wine
Salt and pepper to taste

INSTRUCTIONS

Melt butter in 10" saute pan on high heat. Dredge livers in flour. Discard
any leftover flour. Cook livers on each side, about 2 minutes per side. Add
mushrooms and cooking sherry. Cover and turn heat down to low flame for 2
minutes.
Serve
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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