Chicken broth/1/2 cup each dry white wine and chicken broth
1 Cup (16 tbs)
1. Heat the butter in a heavy 9- or 10-inch skillet over moderately high heat until bubbly. Add the chicken livers, onion, and sage, and cook-stirring, until the livers are browned but still pink inside—about 5 minutes. Remove the livers to a platter and set aside.
2. Raise the heat to high, and add the wine and chicken broth to the skillet. Cook, stirring and scraping up any brown bits stuck to the skillet, until only about 1/2 cup of liquid remains—about 3 minutes.
3. Lower the heat to moderate. Return the livers and any accumulated juices to the skillet, heat the livers for 1 minute, and season with the salt and pepper. Spoon the sauce over the livers, and serve with buttered noodles and French Green Peas, Stuffed Zucchini, or Baked Stuffed Tomatoes.