Recipe - Sauteed Chicken Livers

1 pound Livers, chicken; cut into
bite size pieces
3 tablespoon Butter (or marg.); melted
One half pound Mushrooms, fresh; cut or sliced up
One half cup Onion; cut or sliced up
1 teaspoon Flour, allpurpose
One half teaspoon Salt
14 One half ounce Tomatoes; undrained
One half cup Wine, dry white
2 teaspoon Parsley, fresh; chopped
One half teaspoon Worcestershire sauce
Rice; hot cooked

Saute chicken livers in butter 5 minutes or until brown. Remove livers, and
drain on paper towels, reserving drippings in skillet. Saute mushrooms and
onion in drippings until onion is golden. Stir in flour and salt. Add
tomatoes, wine, parsley, and Worcestershire sauce; bring to a boil. Reduce
heat and cook 5 minutes, stirring often. Add chicken livers; simmer 5
additional minutes. Serve over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini