Tuesday, July 24, 2012

Chicken Livers Sauté

6 oz raw Chicken Livers
4 oz diced fresh Onion
1 teaspoon Butter
½ teaspoon Sage
½ teaspoon Thyme
1 teaspoon Oregano
1 teaspoon Garlic Powder
Salt and Pepper (amount to your preference)
1 cup shredded Lettuce
Fry Liver quickly in ½ of the melted Butter.  Set aside.  Fry diced Onion in the other half of the melted Butter over medium heat until Onion becomes translucent in appearance. Add all Seasonings and Liver stirring mixture well.  Total cooking time approximately fifteen minutes.  Serve over lettuce.
Abstinent Measuring
1 recipe = 1 protein, 1 vegetable
*contribution from Area II Cookbook 2004

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