2 tb Butter or margarine
1 1/2 lb Chicken livers
1/2 ts Salt
1/8 ts Pepper
2 1/2 tb Flour
1/4 c  Minced onion
2 tb Catsup
3/4 c  Dry white wine

1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic
skillet. Heat, uncovered, in e 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.