Caraway Chicken Livers
|Chicken livers||1 Pound, cut into pieces|
|Whole wheat flour||1 Tablespoon (For Dredging)|
|Ground black pepper||To Taste|
|Caraway seeds||1 Teaspoon (Lightly Bruised)|
|Madeira wine/Homemade chicken broth||1⁄3 Cup (5.33 tbs)|
1. Dredge the livers in the flour seasoned with salt and pepper.
2. Melt the butter in a heavy skillet and saute the caraway seeds over gentle heat for 2 minutes. Turn up the heat and add the livers.
3. Saute the livers until they are well browned on all sides but still pink in the middle. Slowly pour the wine over the livers and simmer for 2 minutes.