Hi Nancy    9/18/2016

A bit belated answer: 

>  BF> I have had liver every way helpful friends could think of. I still
>  BF> hated the strong liver taste. Period.  I haven't ever has chicken 
>  BF> liver so it might surprise me. 
 
nb> It is indeed a much milder taste... still a little liver-y, but not so
nb> bitter as beef liver can be.  Barely seared is the best (in my book, at
nb> least) for any sort of liver...  :)

[Sigh] It's all academic... I have remembered that liver is a prime example
of a purin packed food.  

And I have been diagnosed with gout... 2 attacks in the last 2 yrs or so.

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WINE AND CHICKEN LIVERS
  Categories: Main dish, Poultry, Appetizers, Microwave
       Yield: 3 servings
  
       2 T  Butter or margarine
   1 1/2 lb Chicken livers
     1/2 t  Salt
     1/8 t  Pepper
   2 1/2 T  Flour
     1/4 c  Minced onion
       2 T  Catsup
     3/4 c  Dry white wine
  
   1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non-
metallic
   skillet. Heat, uncovered, in Microwave Oven 30 seconds. seconds.
   2. In a plastic bag combine flour, salt and pepper. Coat each chicken
liver
   with seasoned flour and place in skillet with melted butter.
   3. Heat, uncovered, in Microwave Oven for 4 minutes.
   4. Turn livers and heat, uncovered, an additional 3 minutes or until
   chicken
   livers are browned.
   5. Add onion, catsup and wine. Heat, covered, for 1 1/2 minutes. Stir.
   6. Heat, uncovered, for an additional 1 1/2 minutes. Serve with cooked
   rice.
   Tip: If chicken livers begin to pop, pierce them with the tines of a
fork
   before continuing to cook. The popping is just the steam escaping
through
   the
   thin membrane surrounding the liver.

Author unknown
From RecipeSource

  
 -----

 Burt