Chicken Livers aux Herbes

Description
Makes 6 servings

Ingredients

 * 1 pound chicken livers, halved
 * 6 tablespoons flour, divided
 * 1 teaspoon salt, divided
 * 1/2 cup chopped onion
 * 2 tablespoons vegetable oil
 * 1 4-ounce can sliced mushrooms, drained
 * 1/2 cup chopped green pepper
 * 1 cup chicken broth
 * 1/2 cup sherry or other dry white wine
 * 1/4 teaspoon ground coriander
 * 1/4 teaspoon ground nutmeg
 * 1/4 teaspoon thyme leaves, crushed
 * 1/8 teaspoon ground black pepper
 * 2 tablespoons water
 * 1/3 cup slivered almonds, toasted
 * 1 tablespoon chopped fresh parsley
 * 3 cups hot cooked rice

Directions

 * 1) Dredge livers in 1/4 cup flour seasoned with 1/2 teaspoon salt. Cook livers and onion in oil in large skillet about 10 minutes. Add mushrooms, green pepper, broth, sherry, coriander, nutmeg, thyme, black pepper and remaining 1/2 teaspoon salt.
 * 2) 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. Add almonds and parsley. Serve over beds of fluffy rice.