Wine & Chicken Livers
Yield
3 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | pounds |
chicken livers
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
onions
minced |
|
| 2 | tablespoons |
ketchup
|
|
| ¾ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 680.4 | g |
chicken livers
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 38 | ml |
all-purpose flour
|
|
| 59 | ml |
onions
minced |
|
| 3E+1 | ml |
ketchup
|
|
| 177 | ml |
white wine
dry |
*
|
Directions
Place 2 tablespoons butter in a 10-inch, heat-resistant, non-metallic skillet.
Heat, uncovered, in microwave oven 30 seconds.
In a plastic bag combine flour, salt and pepper.
Coat each chicken liver with seasoned flour and place in skillet with melted butter.
Heat, uncovered, in microwave oven for 4 minutes.
Turn livers and heat, uncovered, an additional 3 minutes or until chicken livers are browned.
Add onion, ketchup and wine.
Heat, covered, for 1½ minutes.
Stir.
Heat, uncovered, for an additional 1½ 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.
