Wine and chicken livers

3 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
1½ pounds Chicken livers
½ teaspoon Salt
⅛ teaspoon Pepper
2½ tablespoon Flour
¼ cup Minced onion
2 tablespoons Catsup
¾ cup Dry white wine

Directions

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 1½ minutes. Stir.

6. Heat, uncovered, for an additional 1 ½ 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.

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