Sauteed Chicken Livers

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READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
  • 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.
  • 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.
  • Return livers to skillet. Cook and stir to combine and heat through.
  • Serve over hot noodles, garnished with paprika and parsley as desired.
  • 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.
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