Sauteed Chicken Liver Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 176.8
- Total Fat: 5.8 g
- Cholesterol: 312.7 mg
- Sodium: 472.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.2 g
- Protein: 17.3 g
View full nutritional breakdown of Sauteed Chicken Liver Spaghetti Sauce calories by ingredient
Introduction
This is a delicious topper for spaghetti that they used to serve at the Old Spaghetti Factory. If you haven't yet tried liver, this is definitely the meal for you. Chicken livers are an extremely lean protein chock full of Vitamins A and B-12 as well as Iron, and they have a surprisingly rich (but not overpowering) flavor. I loved them even as a child! This is a delicious topper for spaghetti that they used to serve at the Old Spaghetti Factory. If you haven't yet tried liver, this is definitely the meal for you. Chicken livers are an extremely lean protein chock full of Vitamins A and B-12 as well as Iron, and they have a surprisingly rich (but not overpowering) flavor. I loved them even as a child!Number of Servings: 5
Ingredients
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1 lb. chicken livers
1 cup flour (for coating; only 1/3 cup or so actually ends up eaten)
Salt and Pepper to taste
1/2 tsp. dried oregano
1 pat butter
2 fresh sage leaves
1 1/2 packages brown gravy mix
1/4 cup red wine
Directions
If you bought the livers in a tub, drain them well. Spread them on a cutting board and cut into quarts. Season with the oregano, salt, and pepper.
Place the flour in a pie pan or shallow bowl and toss livers in the flour to coat.
Melt the butter in a large skillet over medium heat. When it's melted and foaming, add the livers and cook until the coating is brown.
Stir together the dry gravy mix and 2 cups water, then add to the chicken livers. Cook over medium, gently stirring occasionally, until the livers are cooked through.
Add the red wine to the sauce and let the alcohol evaporate. Thin the sauce with a little more water if it's too thick for your taste, season with salt or pepper if desired, and voila!
Serve the sauce immediately over your choice of pasta.
Serves 4-6, depending on how hungry you are! Nutrition info given for 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user BTVMADS.
Place the flour in a pie pan or shallow bowl and toss livers in the flour to coat.
Melt the butter in a large skillet over medium heat. When it's melted and foaming, add the livers and cook until the coating is brown.
Stir together the dry gravy mix and 2 cups water, then add to the chicken livers. Cook over medium, gently stirring occasionally, until the livers are cooked through.
Add the red wine to the sauce and let the alcohol evaporate. Thin the sauce with a little more water if it's too thick for your taste, season with salt or pepper if desired, and voila!
Serve the sauce immediately over your choice of pasta.
Serves 4-6, depending on how hungry you are! Nutrition info given for 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user BTVMADS.
Member Ratings For This Recipe
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