| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bird, Chicken | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Apple juice concentrate |
| undiluted | ||
| 1/2 | c | Port wine |
| 3 | T | Butter |
| 1 | lb | Chicken livers |
| 1/2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter in a small saucepan. Boil sauce until reduced to 1/2 cup. Set aside. Remove any bits of fat or grislte from liver and cut each in half. Combine flour, salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces, turning once. Cook until no pink shows when liver is cut, but do not overcook. Place livers in a serving dish and pour sauce overtop. Makes 4 servings. Formatted by Mardi amdesjar@mb.sympatico.ca December 3, 1997 Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #980 by Mardi <amdesjar@mb.sympatico.ca> on Jan 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 22.9mg
Sodium: 300.4mg
Potassium: 498.1mg
Carbohydrates: 43.2g
Fiber: <1g
Sugar: 30.2g
Protein: 3.1g