1 tablespoon butter or margarine

¼ pound chicken livers, cut in half

1 2-pound broiling chicken (cut up)

¼ pound veal cutlet, cut in thin strips

½ cup port

salt, pepper

1 cup chicken broth

2 teaspoons dried tarragon

Saute chicken pieces in melted butter; covert reduce heat and cook for 15 minutes. Add port and chicken broth; cook uncovered, for 20 minutes. Saute veal and chicken livers in frying pan; season with rest of ingredients. When cooked, remove to shallow heated platter or serving casserole; top with chicken. Boil juices in pan, uncovered, and reduce to 3/4 of original volume; pour over chicken.