| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Appetizers, Microwave |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 1/2 |
lb |
Chicken livers |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 1/2 |
tb |
Flour |
| 1/4 |
c |
Minced onion |
| 2 |
tb |
Catsup |
| 3/4 |
c |
Dry white wine |
INSTRUCTIONS
1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic
skillet. Heat, uncovered, in Microwave Oven 30 seconds. seconds. 2. In a
plastic bag combine flour, salt and pepper. Coat each chicken liver with
seasoned flour and place in skillet with melted butter. 3. Heat, uncovered,
in Microwave Oven for 4 minutes. 4. Turn livers and heat, uncovered, an
additional 3 minutes or until chicken livers are browned. 5. Add onion,
catsup and wine. Heat, covered, for 1 1/2 minutes. Stir. 6. Heat,
uncovered, for an additional 1 1/2 minutes. Serve with cooked rice. Tip: If
chicken livers begin to pop, pierce them with the tines of a fork before
continuing to cook. The popping is just the steam escaping through the thin
membrane surrounding the liver.
A Message from our Provider:
“You’re never too old for God”