Try this Sauteed Chicken Livers (Mike Reeh) recipe, or contribute your own.Suggest a better description
Melt butter in 10" saute pan on high heat. Dredge livers in flour. Discard any leftover flour. Cook livers on each side, about 2 minutes per side. Add mushrooms and cooking sherry. Cover and turn heat down to low flame for 2 minutes. Serve
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 1|
|Calories from Fat: 205 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 803.3mg||247 %|
|Sodium 749.7mg||26 %|
|Potassium 802.9mg||21 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.7g|
|Protein 43.3g||62 %|
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Calories per serving: 538
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