Sauteed Chicken Livers Recipe

Ingredients for Sauteed Chicken Livers

• Chicken Liver
• Butter
• Fresh Mushrooms
• Onion
• Celery
• Flour
• Chicken Broth
• Salt
• Fresh Coarse Ground Black Pepper
• Sherry Wine
• Fresh Parsley
• Worcestershire Sauce
• Fresh Parsley Leaves
• Cooked Bacon
• White Rice

How to Make Sauteed Chicken Livers

1. Clean and trim 1 pound of chicken livers, removing any tough membranes or visible veins.
2. 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.
3. Dredge the chicken livers in the flour mixture, ensuring they are evenly coated.
4. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. 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.
6. Remove the cooked chicken livers from the skillet and set aside.
7. Add 1/4 cup of dry white wine (optional) to the skillet and scrape up any browned bits from the bottom.
8. Stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice.
9. Return the chicken livers to the skillet and toss gently to coat them in the sauce.
10. Serve immediately over mashed potatoes, rice, or crusty bread. Garnish with extra parsley, if desired.