Serves: 6
Total Calories: 118

1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper freshly ground
1 1/2 pounds chicken livers cleaned and dried
4 tablespoons butter or margarine
1/2 cup scallion finely minced, some green part included
1/4 cup parsley finely minced fresh
1/4 teaspoon thyme dried
1/3 cup vermouth
cherry tomatoes
Fresh parsley

Put flour, salt and pepper into small paper bag. Shake chicken livers in this mixture until well coated. (Add more flour, salt and pepper if needed to cover.) Heat butter or margarine in skillet until quite hot. Add chicken livers and cook for 3 or 4 minutes, turning to brown evenly. Remove from pan and keep warm. Sauté onions in the same skillet, adding a bit of butter or margarine if necessary. When onions are limp, add chicken livers and rest of ingredients except cherry tomatoes and parsley garnish. Cook another 3 or 4 minutes. Adjust seasoning. Take care not to overcook the chicken livers, as they will become tough.

Serve on a piece of dry toast for each individual serving. Garnish with halved cherry tomatoes and parsley.

Nutritional Facts:

Serves: 6
Total Calories: 118
Calories from Fat: 67

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