*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chicken                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Each dry sherry and canned
                         -chicken broth
    1       tb           Teriyaki sauce
      1/2                Clove garlic, thinly sliced
      1/4   ts           Pared ginger root, thinly
    5       oz           Skinned and boned chicken
                         -breast, 1-inch pieces
    5       oz           Chicken livers
    8       sm           Mushroom caps
    4       md           Scallions cut in 1-inch
   In small stainless-steel or glass mixing bowl combine
   sherry, chicken broth, teriyaki sauce, garlic and
   ginger; mix well.  Add chicken and livers and toss to
   coat with marinade.  Cover with plastic wrap and
   refrigerate for at least 1 hour.
   Onto each of four 12-inch wooden or metal skewers,
   starting and ending with mushroom cap and alternating
   remaining ingredients, thread 2 mushroom caps, 1/4
   each of the chicken pieces, livers and scallions.
   Remove and discard garlic and ginger from marinade,
   reserving marinade. Set skewers on nonstick baking
   sheet and broil 4 to 5 inches from heat source,
   turning once and brushing frequently with marinade,
   until livers are browned and firm and chicken is
   tender, 2 to 3 minutes on each side. Arrange skewers
   on serving plate and brush or pour any pan drippings
   over skewers.
   Posted by Fred Peters.
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