Chicken Livers & Onions
|Onions||2 Large, thinly sliced and separated into rings|
|Chicken livers||1 Pound, cut in half|
|Dry rosemary||1⁄2 Teaspoon|
In a wide frying pan over medium heat, melt butter.
Add onions and cook, stirring occasionally, until golden (15 to 20 minutes).
With a slotted spoon, transfer onions to a plate; reserve pan juices.
Increase heat to medium-high and add chicken livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Add onions and rosemary to pan; cook and stir until onions are heated through (about 1 minute).
Season to taste with salt and pepper.