Sauteed Chicken Livers (mike Reeh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1/4 | c | Flour |
| 8 | oz | Chicken livers |
| 1/2 | c | Button mushrooms |
| 1/4 | c | Sherry cooking wine |
| Salt and pepper to taste |
INSTRUCTIONS
Melt butter in 10" saute pan on high heat. Dredge livers in flour. Discard any leftover flour. Cook livers on each side, about 2 minutes per side. Add mushrooms and cooking sherry. Cover and turn heat down to low flame for 2 minutes. Serve Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 2.2mg
Potassium: 36.8mg
Carbohydrates: 23.9g
Fiber: <1g
Sugar: <1g
Protein: 3.3g