| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Main dish, Poultry etc |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken livers |
| 1 |
|
Onion, chopped |
| 2 |
T |
Balsamic vinegar, or |
|
|
red wine vinegar |
| 1 |
t |
Dried sage, crumbled |
| 2 |
T |
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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