1/4 c. chopped onion
1/4 c. chicken broth
1/2 tsp. dried rosemary, crushed
10 oz. chicken livers, halved and trimmed
1 tbsp. plus 1 tsp. dry sherry
1/4 tsp. salt
1/8 tsp. pepper
11 tbsp. chopped parsley

In medium skillet, combine onion, broth, and rosemary. Place over medium heat. Bring to a simmer. Add chicken livers; poach 8-10 minutes until livers are cooked but still pin inside. Place livers and poaching liquid in blender. Add sherry, salt, pepper, and parsley. Puree until smooth. Scrape into small bowl. Cover with plastic wrap and chill. Makes 2 servings. 204 calories, 26gm protein, 6gm fat, 8gm carbohydrates, 481mg sodium.