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
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.
