Pepper And Livers Saute
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken livers||10 Ounce|
|Green bell pepper||1 Medium, seeded and cut into slivers|
|Dry sherry||19 Milliliter|
|Canned chicken broth||1⁄4 Cup (4 tbs)|
|Ground thyme||1 Dash|
In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft, about 2 minutes.
Add livers and saute, turning occasionally, until browned, about 3 minutes; add green pepper and sherry and saute for 1 minute longer.
Stir in remaining ingredients and bring to a boil; reduce heat, cover, and let simmer for 2 minutes.