Recipe - Apple-Port Glazed Chicken Livers

One half cup Apple juice concentrate;
undiluted
One half cup Port wine
3 tablespoon Butter
1 pound Chicken livers
One half cup Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Pepper

Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter
in a small saucepan. Boil sauce until reduced to One half cup. Set aside. Remove
any bits of fat or grislte from liver and cut each in half. Combine flour,
salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and
toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces,
turning once. Cook until no pink shows when liver is cut, but do not
overcook. Place livers in a serving dish and pour sauce overtop. Makes 4
servings.

Formatted by Mardi amdesjar@mb.sympatico.ca December 3, 1997

Recipe by: unknown cookbook

Posted to MCRecipe Digest V1 #980 by Mardi amdesjar@mb.sympatico.ca on
Jan 3, 1998