Chicken Livers, Mushrooms, And Rice

• 1 lb chicken liver
• 1 lb mushroom
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 cup uncooked instant rice
• 1 tablespoon sherry wine
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 10 1/2 ounces beef broth, undiluted (1 can)
• 10 1/2 ounces condensed cream of mushroom soup, undiluted (1 can)

1. Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
2. Remove livers and mushrooms from skillet; set aside.
3. Reserve pan drippings in a small bowl.
4. Saute rice in remaining butter until golden.
5. Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
6. Cover and simmer 20 mi. or until liquid is absorbed.
7. Stir livers and mushrooms into rice; cook until livers are throughly heated.

chicken, mushroom, butter, rice, sherry wine, butter, beef broth, condensed cream

Taken from www.food.com/recipe/chicken-livers-mushrooms-and-rice-277644 (may not work)