Ingredientes para Sauteed Chicken Livers
- 1 pound chicken livers
- 2 tablespoons butter
- Fresh Mushrooms (to taste)
- Onion (to taste)
- Celery (to taste)
- 2 tablespoons all-purpose flour
- Chicken Broth (to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sherry wine (optional)
- 2 tablespoons chopped fresh parsley
- Worcestershire Sauce (to taste)
- Fresh Parsley Leaves (for garnish, extra)
- Cooked Bacon (for garnish, to taste)
- White rice (for serving)
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1 tablespoon lemon juice
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Cómo preparar Sauteed Chicken Livers
- Clean and trim 1 pound of chicken livers, removing any tough membranes or visible veins.
- In a large bowl, whisk together 2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
- Dredge the chicken livers in the flour mixture, ensuring they are evenly coated.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken livers to the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; work in batches if necessary.
- Remove the cooked chicken livers from the skillet and set aside.
- Add 1/4 cup of dry white wine (optional) to the skillet and scrape up any browned bits from the bottom.
- Stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice.
- Return the chicken livers to the skillet and toss gently to coat them in the sauce.
- Serve immediately over mashed potatoes, rice, or crusty bread. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
37g
Carbs
5g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Diabetic Chicken Stove Top Dietary Low Calorie Comfort Food Low Carb Northeastern United States Low In Something Meat Chicken Livers Brunch Taste Mood Savory Equipment Presentation Served Hot
