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Chicken Livers With Peppers And Artichokes

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  Olive oil 4 Tablespoon (Progresso, Divided)
  Thinly sliced onion 1 Cup (16 tbs), separated into rings
  Chicken livers 1 Pound, halved
  Italian style bread crumbs 4 Tablespoon (Progresso)
  Canned artichoke hearts 14 Ounce (1 Can Progresso)
  Roasted peppers 7 Ounce (1 Jar Progresso)
  Wine vinegar 2 Tablespoon (Progresso)

In a large skillet heat 1 tablespoon of the olive oil until hot.
Add onion.
Saute until brown.
With a slotted spoon remove to a plate and reserve.
Pat livers dry with paper towels.
Lightly coat livers with bread crumbs.
In the skillet heat remaining 3 tablespoons olive oil until hot.
Add livers.
Saute over high heat until brown, about 5 minutes.
Do not overcook.
Remove to plate.
Return onion to skillet.
Drain and halve artichoke hearts.
Cut roasted peppers in strips.
Add artichoke hearts, peppers and wine vinegar to skillet.
Cook over high heat until artichokes are hot, mixing gently and loosening any particles in the bottom of the skillet.

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