Chicken Livers Normande

Description
Makes 6 servings

Ingredients

 * 2 tart cooking apples, cored and cut into eight wedges
 * 2 tablespoons butter or margarine, divided
 * 1 pound whole chicken livers, cut in half
 * 3/4 cup seasoned flour (flour, salt, and ground black pepper)
 * 2 tablespoons dry red wine
 * 4 sliced green onions
 * 2 cups cooked rice (cooked in chicken broth)
 * 1/4 cup seedless raisins
 * 2 tablespoons sliced almonds, toasted

Directions
Cook apple slices in 1 tablespoon butter until soft. Remove from pan and keep warm. Lightly dredge chicken livers in seasoned flour.

Melt remaining 1 tablespoon butter in pan in which apples were cooked. Saute livers for about 10 minutes. Add wine, apples and onions; cover and cook 5 minutes more to blend flavors.

Combine rice, raisins and almonds in saucepan; heat thoroughly. Toss lightly. Serve livers and apples with mounds of rice.