Sauteed Chicken Livers (mike Reeh)

Someone once said, “Gossip is like soap – mostly lye! A gossip is just a fool with a keen sense of rumor. Profanity is a public announcement of stupidity. Swearing is a lax man’s way of trying to be emphatic. A lie is a coward’s way of getting out of trouble. Truth is as clear as a bell, but it isn’t always tolled. When you sing your own praise, you always get the tune too high. Don’t brag; it isn’t the whistle that pulls the train.”

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CATEGORY	CUISINE	TAG	YIELD
Meats		Shelf life, Shelf3	1	Servings

INGREDIENTS

1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 216 Calories From Fat: 104 Total Fat: 11.8g Cholesterol: 30.5mg Sodium: 2.2mg Potassium: 36.8mg Carbohydrates: 23.9g Fiber: <1g Sugar: <1g Protein: 3.3g