Microwave Chicken Livers In Savory Mushroom Sauce For 2 Recipes

Steps:

• Place butter in 1 quart casserole.
• Microwave at High 30 to 45 seconds, or until melted.
• Add mushrooms and onion.
• Microwave at High 1 1/2 to 2 1/2 minutes, or until vegetables are tender, stirring after half the time to coat with butter.
• Stir hot water, vermouth, Worcestershire sauce, flour, bouillon granules, oregano, basil, salt and pepper into mushrooms and onion.
• Microwave at high 2 1/2 to 3 1/2 minutes, or until thickened, stirring once.
• Stir in chicken livers.
• Cover with wax paper.
• Reduce power to 50%.
• Microwave 8 to 10 minutes, or until meat is no longer pink, stirring after half the time (centers will be slightly pink).
• Let stand 5 minutes.

Steps:

• In a 2-qt. microwave-safe dish, combine the mushrooms and onions. Cover and microwave on high for 2-4 minutes or until mushrooms are tender; drain and set aside. , In the same dish, melt the butter. Stir in flour until smooth; add the yogurt, water, broth, bouillon and pepper. Stir in mushroom mixture. , Arrange chicken in another 2-qt. microwave-safe dish; top with mushroom sauce. Cover and microwave at 50% power for 15-20 minutes or until a thermometer reads 170°, stirring sauce twice.