Sautéed chicken
livers simmered in a sage white wine sauce and served on a bed
of rice or pasta.
Sage
Chicken Livers
- 1 1/2 pounds chicken livers
1/4 cup vegetable oil
1 medium onion, sliced and separated into rings
1 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry white wine
- Hot cooked rice or pasta
for accompaniment
- Wash chicken livers in
cold water; dry well.
- In frypan, place oil over
medium-high heat. When hot, add livers and sauté until
brown.
- Add onions and continue
cooking until onions are transparent.
- Add sage, salt and pepper;
stir gently.
- Add wine, reduce heat
to low and cook 1 minute.
- Serve on bed of rice or
pasta.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
