Ed's Chicken Livers with Sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lbs chicken livers2 tbs finely chopped shallots.25 cup unsalted butter12 dried sage leaves or use the ground sage1/3 cup white dry winesalt to taste4 twists of the pepper mill
Check the livers, wash in cold water and dry
Saute the shallots in the butter over medium heat until lightly colored, raise the heat add the sage and livers. Cook over high heat until the livers lose the red color. Transfer to a warm dish.
Add the wine to the pan and reduce until almost completely evaporated. Scrape the pan for the residue, and add back the any juices collected in the dish from the livers and allow to evaporate.
Return livers to the pan, cook at high heat for a few minutes. Add salt and pepper to taste. Serve immediately.
Menu Suggestion: Serve with Carrots and Parmesan Cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user EDMINN.
Saute the shallots in the butter over medium heat until lightly colored, raise the heat add the sage and livers. Cook over high heat until the livers lose the red color. Transfer to a warm dish.
Add the wine to the pan and reduce until almost completely evaporated. Scrape the pan for the residue, and add back the any juices collected in the dish from the livers and allow to evaporate.
Return livers to the pan, cook at high heat for a few minutes. Add salt and pepper to taste. Serve immediately.
Menu Suggestion: Serve with Carrots and Parmesan Cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 330.0
- Total Fat: 18.0 g
- Cholesterol: 782.9 mg
- Sodium: 157.4 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.3 g
- Protein: 34.9 g
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