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

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 18, 2009

      This is a totally awesome recipe - best chicken livers I've tasted in 50 years of cooking. The sauce is to die for. (for the demiglace, I subbed b eef stock and dry white wine 3-2 ration, reduced to half.)

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    • on April 12, 2010

      Wow! This is a fantastic dish, absolutely delicious. I used recipe for 6 servings and served it over spaghetti. I managed to yield about 4 portions. Followed recipe to the word and it turned out beautifully. Thanks for posting, will definitely make again.

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    • on April 15, 2009

      This turned out to be a supurb dish. Enjoyed,completly.Did not have fresh thyme or basil ,used dried,and it worked out well. Will make again and again,thanks for posting Don Steele

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    • on January 27, 2009

      My husband and I agree that this is the best chicken liver recipe we have ever tried. I soaked the livers in skim milk all day while I was at work. For the demi-glace we combined veal stock and marsala in a 3:2 ratio and reduced it by half.

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    Nutritional Facts for Sauteed Chicken Livers Orleans

    Serving Size: 1 (89 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.7
     
    Calories from Fat 103
    69%
    Total Fat 11.5 g
    17%
    Saturated Fat 7.2 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 84.6 mg
    3%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.2 g
    1%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    veal demi-glace

    Detailed Nutrition Values About Nutrition Info
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