Curry Chicken Livers

INGREDIENTS SERVINGS 2 12 ounces chicken livers 2 tablespoons butter 1⁄2 cup low sodium chicken broth 1⁄8-1⁄4 cup onion, coarsely chopped 1⁄2 tablespoon curry powder 1⁄2 teaspoon salt 1 tablespoon flour black pepper, fresh ground to taste 1⁄2 cup heavy cream or 1⁄2 cup evaporated milk DIRECTIONS Clean and halve the chicken livers, cutting away the connecting tissue between the lobes. Melt the butter in a large skillet and saute the livers about 7 minutes. To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only. Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil. Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened. Best served over cooked basmati rice!

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