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Sauteed Chicken Livers

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Submitted by christina25

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
POUND G CHICKEN LIVERS
cut into bit size pieces
3 45
TABLESPOONS ML BUTTER
or margarine, melted
½ 226.8
POUND G MUSHROOMS
fresh, sliced
½ 118
CUP ML ONIONS
sliced
1 5
TEASPOON ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
14 ½ 419.1
OUNCES ML/G TOMATOES
undrained
½ 118
CUP ML WINE
dry white *
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, chopped
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
X X RICE
hot cooked *

Directions

Sauté chicken livers in butter 5 minutes or until brown.

Remove livers, and drain on paper towels, reserving drippings in skillet.

Sauté mushrooms and onion in drippings until onion is golden.

Stir in flour and salt.

Add tomatoes, wine, parsley, and Worcestershire sauce; bring to a boil.

Reduce heat and cook 5 minutes, stirring often.

Add chicken livers; simmer 5 additional minutes.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 473 31% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 663mg 221%
Sodium 477mg 20%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 10%
Sugars g
Protein 71g
Vitamin A 346% Vitamin C 27%
Calcium 4% Iron 87%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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