Tangy chicken livers

4 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

This is no ordinary pan of chicken livers to be eaten out of a sense of economic or nutritional duty. A splash of balsamic vinegar and a sprinkle of sage complement the liver's gentle flavor. Serve over toast points or with baked sweet potatoes, accompanied by a spinach salad. 1-½ lb chicken livers 1 onion, chopped 2 tbsp balsamic vinegar or red wine vinegar 1 tsp crumbled dried sage 2 tbsp chopped fresh parsley

Trim off fat and any connective tissue from livers. In large skillet, heat 1 tbsp vegetable oil over medium high heat. Cook livers, turning often, for 2 minutes. Add onions, cook, stirring occasionally for 2 minutes. Add balsamic vinegar, sage and ¼ tsp salt and pepper. Cook, stirring often, for 5 minutes of until chicken livers are tender and slightly pink inside. With slotted spoon, remove livers to platter. Add ½ cup water to pan. Boil, stirring to scrape up brown bits, for 1 minute. Pour over livers.

Garnsih with parsely. Makes 4 servings. Per Serving: about 240 calories, 31 g protein, 10 gr fat, 4 gr carbo and an excellent source of iron. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-17-94

Related recipes