Chicken Livers Marengo

Description

Makes 6 servings

Ingredients

• 1½ pounds chicken livers
• 1/3 cup flour
• 1 teaspoon salt
• ½ teaspoon seasoned pepper
• 2 tablespoons butter or margarine
• 1 cup sliced Onion
• ¼ cup dry sherry
• 1 x 14½- to 16-ounce can peeled whole tomatoes, chopped
• 2 teaspoons chicken bouillon granules
• ½ cup water
• ½ cup sour cream
• 3 cups hot cooked rice

Directions

1. Cut chicken livers in half; wash and pat dry. Place flour, salt and pepper in plastic bag. Add livers, a few at a time, and shake to coat.
2. Heat butter in large skillet over medium heat; saute livers, turning to brown evenly.
3. Add Onion and sherry; stir to loosen brown particles.
4. Add tomatoes, bouillon and water. Bring to a boil; stir. Reduce heat and simmer 10 minutes.
5. Remove from heat and stir in sour cream.
6. Serve over hot rice.