200g chicken livers
20g plain flour
salt and pepper
80 ml sherry
45 ml chicken stock
60 g black or green seedless grapes, halved
160 ml fresh soured cream
Gently coat the livers in seasoned flour.
In a frying pan melt butter and fry the livers for about 2 minutes, add any remaining flour left and fry for a further 2 minutes.
Slowly stir in the sherry, then the stock.
Simmer for a few minutes then add the grapes and soured cream.
Cook for about 5 minutes.