Chicken Livers With Sage Recipes

Steps:

• Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
• Pick over the chicken livers and remove any tough veins. Quarter the livers.
• Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
• Remove the livers to a baking sheet, separating them.
• Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
• Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.

Steps:

• Sprinkle chicken livers with sage,salt and pepper,set aside.
• Heat butter in a skillet over medium hight heat until hot.
• Add prosciutto and cook 1 minute.
• Stir in chicken livers,cook 5-6 minutes,stirring constantly.
• Add wine.
• Bring to a boil,reduce heat and simmer 3 minutes.

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!