| 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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