Ingredients for Balsamic Chicken Livers
- 1/4 cup all-purpose flour
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 pound chicken livers
- 1/4 cup balsamic vinegar
- 2 tablespoons butter
- salt and pepper to taste
- fresh parsley (for garnish, optional)
- chives (for garnish, optional)
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How to Make Balsamic Chicken Livers
- In a resealable plastic bag, combine 1/4 cup all-purpose flour and 1/2 teaspoon red pepper flakes.
- Add chicken livers (about 1 pound) to the bag a few at a time, shaking to coat evenly. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add coated livers to the hot skillet and cook for 2-5 minutes per side, depending on desired doneness. Rare livers will be pink inside, while well-done livers will be cooked through.
- Remove livers from skillet and set aside.
- Reduce heat to medium. Add 1/4 cup balsamic vinegar to the skillet and scrape up any browned bits from the bottom.
- Stir in 2 tablespoons butter until melted and sauce slightly thickens.
- Return the chicken livers to the skillet, coating them in the balsamic sauce. Heat through for about 1 minute.
- Serve immediately and enjoy! Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
50g
Carbs
4g
