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Saute Chicken Livers with Onions & Mushrooms

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound chicken livers
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½ cup pancake flour
*
½ teaspoon salt
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2 teaspoons garlic powder
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½ teaspoon basil
dried
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1 large onions
coarsely chopped
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1 cup mushrooms
chopped
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½ cup margarine
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Ingredients

Amount Measure Ingredient Features
453.6 g chicken livers
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118 ml pancake flour
*
2.5 ml salt
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1E+1 ml garlic powder
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2.5 ml basil
dried
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1 large onions
coarsely chopped
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237 ml mushrooms
chopped
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118 ml margarine
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Directions

  • If using canned mushrooms, squeeze all liquid from mushrooms first.

If using fresh, do not rinse, wipe clean instead.

Mix pancake flour, garlic powder, salt and basil in a bowl or plastic baggie.

Coat livers in pancake mixture, coating thoroughly.

Set aside on paper plate.

Heat 2 Tb margarine in a frying pan and sauté onions until just clear.

Remove onions and set aside.

In a clean pan, heat ¼ cup margarine on a medium to high heat.

Place livers in pan side by side one at a time.

As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat.

If necessary add more margarine by adding slivers around the edge so as not cool down pan.

Sauté slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.

Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 41665% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 640mg 213%
Sodium 707mg 29%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 60g
Vitamin A 347% Vitamin C 10%
Calcium 3% Iron 82%
* based on a 2,000 calorie diet How is this calculated?
 
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