Chicken Livers In Sherry Cream Sauce
Extremely quick to make, this is an ideal and very tasty supper dish.
Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course. If grapes are not availabk, substitute with 25 g (1 oz) sultanas.
SERVES 2
225 g (8 oz) chicken livers, thawed if frozen
25 g (1 oz) plain flour
salt and pepper
25 g (l oz) butter
75 ml (3 fl oz) sherry
50 ml (2 fl oz) chicken stock
50 g (2 oz) black or green seedless grapes, halved
150 ml (5 fl oz) fresh soured cream
1. Coat the livers in well-seasoned flour.
2. Melt the butter in a medium frying pan and fry the livers with any remaining flour for about 4 minutes, stirring once or twice. Gradually stir in the sherry and stock and simmer for 1 - 2 minutes.
3. Add the grapes and soured cream. Heat through gently and serve hot with brown rice.
