A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sauteed Chicken Liver Salad with Grapefruit and Baby Spinach
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- #53943
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 tablespoons virgin olive oil
1/2 pound chicken livers
salt, to taste
freshly ground black pepper, to taste
flour, for dredging
4 ounces dry sherry
1 grapefruit, zested and cut into segments
1/2 pound baby spinach stemmed, washed and spun dry
3 tablespoons extra-virgin olive oil
directions
In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season chicken livers liberally with salt and pepper. Dredge lightly in flour and shake off excess.
Add chicken livers to pan and cook for 4 to 5 minutes. Turn over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen livers. Reduce liquid in the pan and set aside.
Meanwhile, toss grapefruit segments and zest into bowl. Add spinach and extra-virgin olive oil and season with salt.
Divide spinach and grapefruit evenly among individual plates. Top with chicken livers and serve.
added by
macleodkat
nutrition data
344 calories, 26 grams fat, 9 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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