| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bird, Chicken | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Apple juice concentrate; undiluted |
| 1/2 | c | Port wine |
| 3 | tb | Butter |
| 1 | lb | Chicken livers |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | 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 [email protected] December 3, 1997 Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #980 by Mardi <[email protected]> on Jan 3, 1998
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