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This is no ordinary pan of chicken livers to be eaten out of a sense
of economic or nutritional duty. A splash of balsamic vinegar and a
sprinkle of sage complement the liver's gentle flavor. Serve over
toast points or with baked sweet potatoes, accompanied by a spinach
salad. 1-1/2 lb chicken livers 1 onion, chopped 2 tbsp balsamic
vinegar or red wine vinegar 1 tsp crumbled dried sage 2 tbsp chopped
fresh parsley

Trim off fat and any connective tissue from livers. In large
skillet, heat 1 tbsp vegetable oil over medium high heat. Cook
livers, turning often, for 2 minutes. Add onions, cook, stirring
occasionally for 2 minutes. Add balsamic vinegar, sage and 1/4 tsp
salt and pepper. Cook, stirring often, for 5 minutes of until
chicken livers are tender and slightly pink inside. With slotted
spoon, remove livers to platter. Add 1/2 cup water to pan. Boil,
stirring to scrape up brown bits, for 1 minute. Pour over livers.
Garnsih with parsely. Makes 4 servings. Per Serving: about 240
calories, 31 g protein, 10 gr fat, 4 gr carbo and an excellent source
of iron. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens,
Nov/94.

Submitted By SHARON STEVENS On 11-17-94

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