Braised Chicken Livers
|Chicken livers||1 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Onion||2 Tablespoon, chopped|
|Green pepper||2 Tablespoon, chopped|
|Chicken broth||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Cut away any stringy portions from livers.
Wash meat in cold water, and dry with paper towels.
Mix flour and seasonings (varying latter if desired); put in paper bag, add livers and shake to coat all surfaces.
Melt fat in frying pan.
Brown meat in fat, add onion and green pepper and cook 1 minute.
Add chicken broth and Worcestershire sauce.
Simmer, covered, about 10 minutes or until livers readily break apart with fork.