1 pound chicken livers
Milk
1 medium onion, minced
2 tablespoons chicken fat or butter
½ cup all-purpose flour
¾ teaspoon salt
1/3 cup chicken broth
½ cup Madeira
1. Cover chicken livers with milk; soak 2 hours. Drain; discard milk.
2. Saute onion in fat.
3. Mix flour with salt. Coat livers with seasoned flour.
4. Add livers to onions. Stir-fry just until golden, about 5 minutes.
5. Stir in broth and wine. Cover. Simmer 5 to 10 minutes, or just until livers are tender.
4 SERVINGS