Sauteed Chicken Livers

  • 1 – 1½ lb chicken livers
  • salt
  • freshly ground pepper
  • flour
  • 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.

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