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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 6.6 g
  • Cholesterol: 286.7 mg
  • Sodium: 182.7 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 13.4 g

View full nutritional breakdown of Chicken liver and mushroom sautee calories by ingredient
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Chicken liver and mushroom sautee

Submitted by: CCKELLY3

Introduction

Chicken livers are one of my go-to foods when I'm feeling run down or need iron and B vitamins. A small serving of this goes a long way to feeling better and the quick cooking keeps the livers melt-in-your-mouth tender. The brown mushrooms add a lot of minerals and the red wine is of course good for your heart and it's additional allows you to significantly cut down on the salt to flavor the dish.
Serve on a bed of brown rice with broccoli for a nutrient-dense meal that stick to your ribs and keep hunger at bay for hours.
(created May 28, 2009)
Chicken livers are one of my go-to foods when I'm feeling run down or need iron and B vitamins. A small serving of this goes a long way to feeling better and the quick cooking keeps the livers melt-in-your-mouth tender. The brown mushrooms add a lot of minerals and the red wine is of course good for your heart and it's additional allows you to significantly cut down on the salt to flavor the dish.
Serve on a bed of brown rice with broccoli for a nutrient-dense meal that stick to your ribs and keep hunger at bay for hours.
(created May 28, 2009)

Number of Servings: 6

Ingredients

    15 oz of fresh chicken livers, defatted and cut in half
    2 teaspoons of butter (about 11 g)
    1 Tablespoon olive oil
    8 oz brown mushrooms.
    1 medium onion, about 3/4 cup, thinly sliced
    1 oz tomato paste
    2 oz med-dry red wine, such as Merlot
    8 oz whole canned plum tomatoes, cut in quarters
    with about 2 oz of the juice
    3 cloves garlic, finely minced
    1/4 teaspoon salt

Directions

Makes about 2 lbs of stew and approximately 6 servings of 1/2 cup each.

1. Wash and pat dry the livers and cut in half.

2. Melt the butter with the olive oil over a high flame, quickly brown the livers about 3 minutes per side.

3. Whisk the tomato paste into the wine. Cut the large mushrooms into quarters and halve the smaller ones (you want them to be about the same size as the livers when they're cooked) Add the mushrooms and onions to the pan with the livers and add the wine/tomato paste, stir gently but quickly to mix. Saute about 5 minutes, gently stirring frequently.

4. Add the tomatoes, garlic, the an ounce or two of the juice from the tomatoes and the salt, stir, then cover and simmer for another 5 minutes.

Serve hot over brown rice or noodles.

Number of Servings: 6

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Poultry |

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