Prep 10 mins
Cook 20 mins
I modified this from a recipe I found in 2001- can’t remember the original source. For chicken liver lovers only. Enough butter to kill a person, but I love it. Cooking time includes time to cook rice.
- 1 lb chicken liver
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup fresh sage leaf
- hot cooked white rice (or a white and wild rice blend)
- Sauté livers in butter about 5 minute
- Add sage leaves. Sauté 5 minute more or until livers are cooked.
- Add salt to taste.
- Serve over hot, cooked rice.