Instructions
1 1/2 pounds chicken livers
1/3 cup flour
1/2 teaspoon salt
1 envelope sour cream sauce mix
1 can condensed chicken broth
1/2 cup butter
1 tablespoon instant minced onion
1 teaspoon dill weed
1/3 cup white wine
Cooked noodles or rice
Halve chicken livers. Shake a few at a time in the flour and salt to coat evenly. Blend the sauce mix and chicken broth in a small bowl. Let stand while cooking livers. Brown livers slowly in butter in a frying pan; remove when brown. Stir sour cream mixture, onion, dill weed and wine into pan. Heat very slowly just until bubbly. Add livers back to sauce; cover and heat slowly for about 3 minutes, until the livers lose their pink color. Serve over cooked noodles or rice.
