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Wine & Chicken Livers

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Recipe

 

Yield

3 servings

Prep

15 min

Cook

10 min

Ready

25 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
or margarine
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1 ½ pounds chicken livers
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½ teaspoon salt
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teaspoon black pepper
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2 ½ tablespoons all-purpose flour
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¼ cup onions
minced
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2 tablespoons ketchup
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¾ cup white wine
dry
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
or margarine
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680.4 g chicken livers
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2.5 ml salt
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0.6 ml black pepper
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38 ml all-purpose flour
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59 ml onions
minced
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3E+1 ml ketchup
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177 ml white wine
dry
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Directions

Place 2 tablespoons butter in a 10-inch, heat-resistant, non-metallic skillet.

Heat, uncovered, in microwave oven 30 seconds.

In a plastic bag combine flour, salt and pepper.

Coat each chicken liver with seasoned flour and place in skillet with melted butter.

Heat, uncovered, in microwave oven for 4 minutes.

Turn livers and heat, uncovered, an additional 3 minutes or until chicken livers are browned.

Add onion, ketchup and wine.

Heat, covered, for 1½ minutes.

Stir.

Heat, uncovered, for an additional 1½ minutes.

Serve with cooked rice.

Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook.

The popping is just the steam escaping through the thin membrane surrounding the liver.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 49541% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 1300mg 433%
Sodium 768mg 32%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 119g
Vitamin A 659% Vitamin C 14%
Calcium 3% Iron 165%
* based on a 2,000 calorie diet How is this calculated?
 

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