Chicken Livers aux Herbes

Description
Makes 6 servings

Ingredients

 * 1 pound chicken livers, halved
 * 6 tablespoons flour, divided
 * 1 teaspoon salt, divided
 * ½ cup chopped onion
 * 2 tablespoons vegetable oil
 * 1 x 4-ounce can sliced mushrooms, drained
 * ½ cup chopped green pepper
 * 1 cup chicken broth
 * ½ cup sherry or other dry white wine
 * ¼ teaspoon ground coriander
 * ¼ teaspoon ground nutmeg
 * ¼ teaspoon thyme leaves, crushed
 * ⅛ teaspoon ground black pepper
 * 2 tablespoons water
 * ⅓ cup slivered almonds, toasted
 * 1 tablespoon chopped fresh parsley
 * 3 cups hot cooked rice

Directions

 * 1) Dredge livers in ¼ cup flour seasoned with ½ teaspoon salt.
 * 2) Cook livers and onion in oil in large skillet about 10 minutes.
 * 3) Add Mushrooms, green pepper, broth, sherry, coriander, nutmeg, thyme, black pepper and remaining ½ teaspoon salt.
 * 4) Combine remaining 2 tablespoons flour with water; stir into mixture. Simmer 5 to 10 minutes, or until livers are cooked and sauce is thickened, stirring occasionally.
 * 5) Add almonds and parsley.
 * 6) Serve over beds of fluffy rice.