Sautéd Chicken Livers


Michael’s favorite, I don’t care for chicken livers at all! That’s why I only sauté them for him as a special treat. To make his dinner complete, LeSeur Peas and Mashed Potatoes are must haves.

1 cup all-purpose flour
2 tsp kosher salt
1 tsp black pepper
2 Tbsp butter
1/4 cup canola oil
1 pound chicken livers

1. In a large zip top bag, combine all the dry ingredients and shake to mix.
2. In your largest skillet, melt together the butter and oil over medium heat.
3. Starting with the largest pieces of liver a few at a time, add the livers to the flour and shake to coat. Shake off the excess flour and transfer to the hot oil. As the largest pieces start to cook they will contract and make room for the smaller ones. When all the livers have been added to the pan reduce the heat to medium low.
4. Cook, turning occasionally, until the livers are firm to the touch and no longer pink in the center. Serve immediately.

Servings: 2