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Ingredientes
- 3 Tbsp. Butter
- 1 c. Finely sliced onions
- 2 whl cloves Salt and freshly grnd pepper to taste
- 1 lb Chicken livers
- 3/4 c. Flour
- 4 Tbsp. Vegetable oil
- 2 tsp Grnd sage -or possibly-
- 2 Tbsp. Finely minced fresh sage
- 2 Tbsp. Red wine vinegar
- 3 Tbsp. Finely minced parsley
Direcciones
- Heat 1 Tbsp. of the butter in a non-stick skillet, and add in the onion, cloves, salt and pepper. Toss and stir over medium heat for about 10 min. The onions should be browned and soft. Throw away the cloves; keep the onions hot.
- Pick over the chicken livers and remove any tough veins. Quarter the livers. Put the livers in a bowl and sprinkle with salt and pepper. Add in the flour and stir to coat well. Remove the livers to a baking sheet, separating them.
- Heat 2 Tbsp. of the oil in a large non-stick skillet over high heat.
- Add in half the livers one at a time. Cook, turning the livers as they brown.
- One batch of livers takes about 4-5 min to cook. Drain the livers. Wipe out the skillet, and add in the remaining 2 Tbsp. oil. Cook the remaining livers the same way, then drain.
- Using the same skillet, heat the remaining 2 Tbsp. of butter over high heat. Add in the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout.
- Add in the vinegar, stir and blend well for about 2 min. Sprinkle with parsley and serve immediately.
- FRANEY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 249 | 58% |
| Total Fat 28.12g | 35% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.43g | |
| Cholesterol 414mg | 138% |
| Sodium 146mg | 6% |
| Potassium 355mg | 10% |
| Total Carbs 21.11g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.21g | 1% |
| Protein 22.17g | 35% |
