| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Poultry etc, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken livers |
| 1 |
|
Onion, chopped |
| 2 |
tb |
Balsamic vinegar, or red wine vinegar |
| 1 |
ts |
Dried sage, crumbled |
| 2 |
tb |
Fresh parsley, chopped |
INSTRUCTIONS
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 1/4 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 1/2 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=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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