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Skillet Chicken Livers With Cherry Tomatoes

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I thought my kid would not eat this Skillet Chicken Livers With Cherry Tomatoes especially because he doesn't favor chicken much. But I was in for a surprise. He savored this Skillet Chicken Livers With Cherry Tomatoes. Happy eating!
  Scallions 6 , chopped (White Part Only)
  Olive oil 1 Tablespoon
  Mushrooms 1 Pound, quartered
  Nutmeg 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Chicken livers 1 Pound, halved
  Tamari/Soy sauce 2 Teaspoon
  Cherry tomatoes 2 Cup (32 tbs)
  Minced fresh parsley 2 Tablespoon

Place the scallions in a large skillet with half of the oil.
Cook over low heat until the scallions are translucent.
Add the remaining oil and the mushrooms.
Stir over low to medium heat until the mushrooms begin to give up their liquid.
Add the thyme and nutmeg.
Cover the pan and turn heat to low.
Cook for 5 minutes.
Add the chicken livers and tamari and stir.
Cover and cook, stirring occasionally, just until the livers are slightly pink inside, about 5 minutes.
Do not overcook.
Place the cherry tomatoes on top of the livers.
Cover the pan and cook on low heat just until tomatoes are heated through.
Sprinkle with minced fresh parsley.

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