Skillet Chicken Livers With Cherry Tomatoes
|Scallions||6 , chopped (White Part Only)|
|Olive oil||1 Tablespoon|
|Mushrooms||1 Pound, quartered|
|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.