In article >,
"Bob Terwilliger" > wrote:

> What are some other favorite uses of chicken livers?

Dust with seasoned flour, saute with sliced onions in butter and olive
oil. Remove livers and onions from pan, add Marsala and/or broth,
deglaze and reduce. Return stuff to pan, mix and serve over rice (or
pasta). At the table, add a splash of good wine vinegar, maybe some
minced Italian parsley.

Pairs well with a crisp white wine, to counter the richness of the
livers.

--
Julian Vrieslander