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Spanish Chicken Livers (Higados De Pollo a La Espaniola)

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“Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add salt and pepper to flour.
  2. Coat chicken livers in seasoned flour.
  3. Melt butter in a skillet over medium-high heat.
  4. Add chicken livers and saute until lightly browned, 2-3 minutes.
  5. Add onions and saute another minute or two.
  6. Add mushrooms, with their liquid, and sherry.
  7. Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.

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