Chicken Livers(Serves 6)

• 1 lb. chicken livers
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. flour
• 3 Tbsp. oil
• 3 Tbsp. butter
• 3 Tbsp. onions, chopped
• 1 c. fresh mushrooms, sliced or 1 large can mushrooms
• 1 tsp. cornstarch
• 1/4 c. water
• 1/2 c. dry vermouth
• 1 c. chicken broth

1. Remove fat and tissue from livers; separate them.
2. Place flour, salt and pepper in a plastic bag.
3. Shake livers, a few of them at a time, in the bag to coat well.
4. Saute them in 2 tablespoons butter and 2 tablespoons oil in a frying pan.
5. In a second pan, add 1 tablespoon oil and 1 tablespoon butter and saute mushrooms and onions.
6. Combine the two.
7. Dissolve cornstarch in water.
8. In the second pan, make a gravy by thickening the liquid with cornstarch mixture.
9. Add vermouth and 1 cup chicken broth.
10. Pour over livers and bring to a boil.
11. Serve on rice.

chicken livers, salt, pepper, flour, oil, butter, onions, fresh mushrooms, cornstarch, water, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772759 (may not work)