Chicken Livers Supreme

Melt butter or margarine in a large skillet over medium heat, then add chopped onion and cook for 2-3 minutes until softened.

Add the halved chicken livers to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside but still slightly pink inside.

Pour in the chicken broth and sherry, then bring the mixture to a simmer over medium heat.

In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to create a slurry, then slowly stir it into the simmering liquid.

Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.

Season the mixture with salt and ground black pepper, then gently fold in the halved red grapes.

Simmer for 1-2 minutes until the grapes are warmed through, then remove from heat and sprinkle with snipped chives.

Serve the chicken livers and sauce immediately over hot cooked rice, dividing evenly among four plates.