Title: Sauteed Chicken Livers
Categories: Main dish, Sthrn/livng
Yield: 4 Servings

1 lb Livers, chicken; cut into
-bite size pieces
3 tb Butter (or marg.); melted
1/2 lb Mushrooms, fresh; sliced
1/2 c Onion; sliced
1 ts Flour, all-purpose
1/2 ts Salt
14 1/2 oz Tomatoes; undrained
1/2 c Wine, dry white
2 ts Parsley, fresh; chopped
1/2 ts 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