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Chicken Livers Normande

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DescriptionEdit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook apple slices in 1 tablespoon butter until soft. Remove from pan and keep warm. Lightly dredge chicken livers in seasoned flour.
  2. Melt remaining 1 tablespoon butter in pan in which apples were cooked. Saute livers for about 10 minutes. Add wine, apples and onions; cover and cook 5 minutes more to blend flavors.
  3. Combine rice, raisins and almonds in saucepan; heat thoroughly. Toss lightly.
  4. Serve livers and apples with mounds of rice.

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