Try this Chicken Livers over Rice recipe, or contribute your own.
Suggest a better descriptionHeat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain. Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 433 | ||
Calories from Fat: 226 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 6.6mg | 0 % | |
Potassium 170.8mg | 4 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 40.6g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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