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    You are in: Home / Recipes / Sauteed Chicken Livers Recipe
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    Sauteed Chicken Livers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lorraine of AZ's Note:

    This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too.

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    Units: US | Metric


    1. 1
      Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
    2. 2
      Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
    3. 3
      Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
    4. 4
      Return livers to skillet. Cook and stir to combine and heat through.
    5. 5
      Serve over hot noodles, garnished with paprika and parsley as desired.
    6. 6
      Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.

    Ratings & Reviews:


    Nutritional Facts for Sauteed Chicken Livers

    Serving Size: 1 (213 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 341.3
    Calories from Fat 191
    Total Fat 21.3 g
    Saturated Fat 6.7 g
    Cholesterol 533.4 mg
    Sodium 745.8 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 0.4 g
    Sugars 2.5 g
    Protein 27.4 g

    The following items or measurements are not included:


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