Chicken Livers Burgundy Recipe
Ingredients
2 pt.size cartons fresh livers
1 medium sweet onion, very thinly sliced & separated into rings
3/4 cup burgundy
Flour, salt & pepper for dredging
Butter
Directions
Rinse, clean and separate livers into pieces of uniform size; drain well.
Dredge with flour to which salt and pepper have been added.
Saute' onion rings in butter until translucent.
Using separate pan, saute' livers until lightly browned.
Add onion and wine, turn heat to medium until liquid is reduced
Dredge with flour to which salt and pepper have been added.
Saute' onion rings in butter until translucent.
Using separate pan, saute' livers until lightly browned.
Add onion and wine, turn heat to medium until liquid is reduced
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