Difference between revisions of "Chicken Livers Supreme"
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* 1 cup hot cooked [[rice]] | * 1 cup hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Cook livers and [[onion]] in [[butter]] in medium skillet over medium-high heat until brown, 5 to 10 minutes. | # Cook livers and [[onion]] in [[butter]] in medium skillet over medium-high heat until brown, 5 to 10 minutes. | ||
# Combine broth, [[sherry]], [[cornstarch]], [[salt]] and [[pepper]]. | # Combine broth, [[sherry]], [[cornstarch]], [[salt]] and [[pepper]]. | ||
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# Serve over beds of fluffy [[rice]]. | # Serve over beds of fluffy [[rice]]. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Red grape Recipes]] | [[Category:Red grape Recipes]] | ||
[[Category:Chives Recipes]] | [[Category:Chives Recipes]] | ||
[[Category:Chicken liver Recipes]] | [[Category:Chicken liver Recipes]] | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
Latest revision as of 10:47, 15 July 2012
Makes 2 servings
Ingredients
- 8 ounces chicken livers, cut in half
- ¼ cup chopped onion
- 2 tablespoons butter or margarine
- ⅔ cup chicken broth
- 3 tablespoons sherry
- 1½ teaspoons cornstarch
- ¼ teaspoon salt
- 1/16 teaspoon ground black pepper
- 20 Red Grapes, halved and seeded (about ⅔ cup)
- 1 tablespoon snipped chives
- 1 cup hot cooked rice
Procedures
- Cook livers and onion in butter in medium skillet over medium-high heat until brown, 5 to 10 minutes.
- Combine broth, sherry, cornstarch, salt and pepper.
- Add to livers; cook over medium heat, stirring frequently, until sauce is clear and thickened.
- Stir in grapes and chives; cook until heated through.
- Serve over beds of fluffy rice.
