Wine & Chicken Livers

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.