Ingredients for Balsamic Chicken Livers
- 1/4 cup all-purpose flour
- Red Chili Pepper Flakes
- Olive Oil
- Chicken Liver
- 1/4 cup balsamic vinegar
- 2 tablespoons butter
- Salt And Pepper
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
50g
Carbs
4g
