I know people who didn't think they could lik think they could like chicken livers who are won over when the flavor of sherry wine is added.
12 chicken livers (about 1 lb.)
2 tablespoons butter or margarine
1 1/2 teaspoons salt or to taste
1/4 teaspoon ground pepper
1/2 cup dry sherry
In a large skillet over medium heat, melt butter. Add chicken livers and saute for 6 to 8 minutes. Sprinkle with salt and pepper. Add sherry, cover, and simmer 5 minutes longer or until cooked through. Serve on toothpicks.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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