| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Sthrn/livng |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Livers, chicken; cut into bite size pieces |
| 3 |
tb |
Butter (or marg.); melted |
| 1/2 |
lb |
Mushrooms, fresh; sliced |
| 1/2 |
c |
Onion; sliced |
| 1 |
ts |
Flour, all-purpose |
| 1/2 |
ts |
Salt |
| 14 1/2 |
oz |
Tomatoes; undrained |
| 1/2 |
c |
Wine, dry white |
| 2 |
ts |
Parsley, fresh; chopped |
| 1/2 |
ts |
Worcestershire sauce |
|
|
Rice; hot cooked |
INSTRUCTIONS
Saute chicken livers in butter 5 minutes or until brown. Remove livers, and
drain on paper towels, reserving drippings in skillet. Saute mushrooms and
onion in drippings until onion is golden. Stir in flour and salt. Add
tomatoes, wine, parsley, and Worcestershire sauce; bring to a boil. Reduce
heat and cook 5 minutes, stirring often. Add chicken livers; simmer 5
additional minutes. Serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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