- 1 – 1½ lb chicken livers
- freshly ground pepper
- 4 T butter
Wash and dry livers well. Sprinkle lightly with salt, pepper and flour. Saute in butter until browned, 7-8 minutes. Serves 2-3 with rice.
Cooking tip: Chicken livers should be pierced with the tip of a sharp knife or with a fork before sauteing. They will be juicier and will not spurt or spatter.