Fast with five: tangy chicken livers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken livers |
| 1 | Onion, chopped | |
| 2 | tablespoons | Balsamic vinegar, or red wine vinegar |
| 1 | teaspoon | Dried sage, crumbled |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
Trim off fat and any connective tissue from livers. In large skillet, heat 1 tb vegetable oil over medium-high heat; cook livers, truning often, for 2 minutes. Add onion; cook stirring occasionally, for 2 minutes.
Add balsamic vinegr, sage and ¼ ts each salt and pepper; cook stirring often, for 5 minutes or 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, Garnish with parsley. Makes 4 servings for $3.97CDN [Nov 94]
Per Serving: about 240 calories, 31 g protein, 10 g fat, 4 g carbohydrate, excellent source of iron.
Fast with Five is a collection of recipes that require a maximum of five ingredients to make.
Source: Canadian Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-]