Title: Sauteed Chicken Livers (Mike Reeh)
Categories: Shelf life, Shelf3
Yield: 1 servings

1 tb Butter
1/4 c Flour
8 oz Chicken livers
1/2 c Button mushrooms
1/4 c Sherry cooking wine
Salt and pepper to taste

Melt butter in 10" saute pan on high heat. Dredge livers in flour. Discard
any leftover flour. Cook livers on each side, about 2 minutes per side. Add
mushrooms and cooking sherry. Cover and turn heat down to low flame for 2
minutes.

Serve

Converted by MC_Buster.

Converted by MM_Buster v2.0l.