Chicken Livers Portugal
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced onion||2 Tablespoon|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Condensed beef broth||1 Cup (16 tbs)|
|Chicken livers||1 Pound (Fresh / Frozen, Thawed)|
|Sweet madeira/Marsala wine||3 Tablespoon|
Melt 3 tablespoons butter in a heavy saucepan or skillet; add garlic and onion.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.