Chicken Livers In Cream Sauce

7 A’s of Confession: 1. Address everyone involved and only them. Talk to them about my faults. Do it right away and be persistent. Only talk to people who are part of the problem or part of the solution. 2. Avoid “if”, “but”, “maybe”. That’s just blaming the other party and finding fault with them for my own failure. “If I offended you”, “Maybe I was wrong”, “If you hadn’t said that”, “I’m sorry, but you..” 3. Admit specifically what you did, when possible. 4. Apologize - express your sorrow for your sin 5. Ask for forgiveness. Most people leave this out. The other party might be 99% wrong, but this isn’t about them right now. It’s about your own log. 6. Accept the consequences. Make restitution. It’s what you ought to do. Don’t demand that they pretend nothing happened. 7. Alter your behavior. You won’t be perfect, but you’ll get better. Repent before God (Robert Williams).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	2	Servings

INGREDIENTS

1	T	Butter
1/2	c	Thinly sliced red baby
		onions or chopped
		shallots
2	c	Coarsely chopped mushrooms
1/2	lb	Chicken livers, lobes
		separated if necessary
1/4	c	Dry red wine
1/2	c	Beef broth
1	t	Prepared mustard
6	T	Whipping cream
		Salt, freshly ground black
		pepper
6	oz	Spaghetti, cooked and
		drained

INSTRUCTIONS

Melt butter in large skillet. Add onions and mushrooms and saute over
medium heat 5 minutes or until onions are limp.  Add chicken livers and
brown on both sides, about 2 minutes per side.  Remove livers.  Stir
wine into skillet over high heat. Scrape up any browned bits fron
skillet.  Let wine evaporate by half. Add broth and cook over high heat
to  reduce by half. Stir in mustard.  Stir in cream and chicken livers.
Reduce heat to low and simmer 5 minutes to heat through and finish
cooking livers.  Season with salt and pepper.  Serve over spaghetti.
Makes 2 servings.  WASHINGTON TIMES FOOD SECTION  JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 887 Calories From Fat: 242 Total Fat: 27.6g Cholesterol: 83.7mg Sodium: 1424.4mg Potassium: 2665.4mg Carbohydrates: 133.5g Fiber: 34.3g Sugar: 39.8g Protein: 37.3g