| | Chicken Livers with Apples
2 tablespoons of butter or margarine
1 small apple, peeled and diced
1 small onion, cut into wedges
1/2 pound of chicken livers, each cut in half
1 tablespoons of all purpose flour
1/2 cup of water
1 tablespoon of dry sherry
1 tablespoon of chopped parsley
1/4 teaspoon of salt
a dash of pepper
buttered toast or hot cooked rice
apple slices
In a 10 inch skillet over medium high heat, in hot butter, cook diced apple and onion until tender, stirring often. With slotted spoon, remove apple and onion in bowl.
In remaining butter in skillet, cook chicken livers about 5 minutes until done, stirring often. With slotted spoon, remove livers to bowl.
To drippings remaining in pan, stir in flour. Gradually stir in water. Stir in sherry, parsley, salt and pepper.
Over medium heat, heat to boiling, stirring constantly. Return livers, apple and onion to pan, cook 1 minute more. Serve over toast or rice. Garnish with apple slices. 2 to 3 servings
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