Chicken Livers Marsala With Mushrooms
|Onion||1 Medium, sliced|
|Chicken livers||1 Pound, cut in half|
|Mushrooms||1⁄2 Pound, cut in half (Medium Sized)|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Marsala wine||2 Tablespoon|
1. In 12-inch skillet over medium heat, in hot butter or margarine, cook onion, stirring occasionally, until tender, about 5 minutes. Add chicken livers, mushrooms, salt, and pepper to onion in skillet. Cook over medium heat, stirring often, until livers are tender but still pink inside, about 5 minutes.
2. In cup, mix water, flour, and Marsala wine; gradually stir into mixture in skillet; cook, stirring constantly, until mixture boils and thickens slightly.