Chicken Livers In Madeira Sauce
|Chicken livers||1 Pound|
|Onion||1 Medium, minced|
|Chicken fat/Butter||2 Tablespoon|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Madeira||1⁄2 Cup (8 tbs)|
Coyer chicken livers with milk; soak 2 hours.
Drain; discard milk.
Saute onion in fat.
Mix flour with salt.
Coat livers with seasoned flour.
Add livers to onions.
Stir-fry just until golden, about 5 minutes.
Stir in broth and wine.
Simmer 5 to 10 minutes, or just until livers are tender.