Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels.
Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally.
Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper.
Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings.
Garnish individual servings with parsley.
Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4|
|Calories from Fat: 171 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 416.9mg||128 %|
|Sodium 207mg||7 %|
|Potassium 650.6mg||17 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.1g|
|Protein 22.7g||32 %|
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Calories per serving: 284
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