Chicken Livers In Giblet Sauce
|Chicken livers||1 Pound|
|Mushrooms||4 Ounce, sliced|
|Canned giblet gravy||10 1⁄2 Ounce|
|Canned mushroom gravy||10 1⁄2 Ounce|
|Vermouth/Dry sherry||1⁄4 Cup (4 tbs)|
Saute livers in butter 10 minutes.
Add mushrooms during the last few minutes.
Salt and pepper lightly.
In a chafing dish combine and heat gravies and wine; simmer 5 minutes.
Add chicken livers and mushrooms.
Serve over hot buttered rice (approximately 3 C cooked rice to which 1 t parsley flakes have been added.)