Title: Apple-Port Glazed Chicken Livers
Categories: Bird, Chicken
Yield: 4 Servings

1/2 c Apple juice concentrate;
-undiluted
1/2 c Port wine
3 tb Butter
1 lb Chicken livers
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper

Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter
in a small saucepan. Boil sauce until reduced to 1/2 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 MC-Recipe Digest V1 #980 by Mardi on
Jan 3, 1998