RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6724
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| Recipe Name: |
Chicken Liver Sauté - Copy |
| Source: |
Robert Davis Frank |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
1 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
1 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cast iron skillet |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
2 Slices bread, white
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Directions:
Rinse the chicken livers and thoroughly dry them on a paper towel. Add salt and pepper to the livers. Heat the skillet on medium and melt the butter. Meanwhile, toast the bread to your liking.
Add the livers to the skillet and brown for 3 minutes. Turn them over and brown for another 3 minutes. Cover the skillet for another 4-6 minutes, until the livers are done to your satisfaction. Server over the toast with the butter. |
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| Nutrition per Serving: |
| Calories: |
348 |
Total Carbs: |
44.3 |
Net Carbs: |
42.3 |
| Cholesterol: |
173.7 |
Fat: |
17.8 |
Protein: |
19.53 |
| Fiber: |
2.00 |
Sodium: |
532.86 |
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