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.