Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  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.

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