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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. 1-1/2 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 1/4 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 1/2 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 1722