Balsamic Chicken Livers

Recipe by FlemishMinx
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup flour
  • 1
    teaspoon red chili pepper flakes
  • 2
    tablespoons olive oil
  • 1
    lb chicken liver, cleaned and cut in half
  • 2
    tablespoons balsamic vinegar
  • 2
    ounces butter
  • salt and pepper
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DIRECTIONS

  • Combine the flour with the chili flakes in a resealable plastic bag.
  • A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
  • Repeat with remaining livers.
  • Heat the oil in a large frying pan.
  • Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  • Remove the livers from the frying pan.
  • Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
  • Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  • Add the butter, and continue to mix well.
  • Return the livers to the pan, coating them with the sauce and warming them through.
  • Serve, and enjoy.
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