Instructions: In a small bowl, mix together chicken broth, cornstarch, curry powder, salt and red pepper. In a small non-stick skillet heat oil; add livers, onion, peppers and garlic. Cook 3 to 5 minutes until livers are browned, but still slightly pink in the center and vegetables are tender. Stir cornstarch mixture and add to pan. Bring to boil and boil one minute, stirring constantly. EACH: 369 cal, 11g fat (26% cff)

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