Chicken Livers, Mushrooms, And Rice - cooking recipe

Ingredients

1 lb chicken liver
1 lb mushroom
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup uncooked instant rice
1 tablespoon sherry wine
3 tablespoons butter or 3 tablespoons margarine, melted
10 1/2 ounces beef broth, undiluted (1 can)
10 1/2 ounces condensed cream of mushroom soup, undiluted (1 can)

Preparation

Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
Remove livers and mushrooms from skillet; set aside.
Reserve pan drippings in a small bowl.
Saute rice in remaining butter until golden.
Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
Cover and simmer 20 mi. or until liquid is absorbed.
Stir livers and mushrooms into rice; cook until livers are throughly heated.