Apple-Port Glazed Chicken Livers

Title:
Apple-Port Glazed Chicken Livers

Yield:
4 Servings

Categories:
Bird,
Chicken




Ingredients:





   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