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Sauteed chicken livers with apples and onions.

Properly cooked chicken livers should be browned outside, still pink inside. 1/4 cup (1/8 lb.) butter or margarine 1 large onion, sliced 2 medium-size Golden Delicious apples, peeled, cored, and sliced into 1/4-inch wedges 1 pound chicken livers, rinsed and patted dry 3 tablespoons Worcestershire 1/4 teaspoon thyme leaves 4 English muffins, split and toasted

In a 10- to 12-inch frying pan over medium heat, melt 3 tablespoons of the butter. Add onion and cook, stirring, until limp, about 7 minutes. Push onions to one side of pan; add apples and cook, turning gently, until translucent, about 5 minutes. Lift apples and onions from pan; keep warm.

Increase heat to medium-high. Add remaining butter to pan and cook half the livers at a time, turning once, until browned outside but still pink inside, about 45 seconds on a side (cut one to test). Lift from pan as cooked and keep warm. Return livers, apples, and onions to pan. Add Worcestershire and thyme and stir gently to release browned bits in pan. Serve on or with English muffins. Makes 4 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Trice, Gwennyth
Date:Apr 1, 1985
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