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Chicken Livers Greek Style

  Eggplant 1 , sliced .5 inch thick
  Flour 5 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Butter/Margarine 4 Tablespoon
  Chicken livers 1 1⁄2 Pound, washed and cut in half
  Onion 1 Medium, sliced
  Basil leaf 1⁄2 Teaspoon, crumbled
  Condensed chicken broth 1 Can (10 oz)
  Tomatoes 2 , peeled and cut in eighths
  Chopped parsley 2 Tablespoon

Dip eggplant slices in mixture of 3 tablespoons of the flour and salt.
Saute in oil and 2 tablespoons of butter or margarine about 3 minutes on each side, or until soft in a large skillet.
Arrange, overlapping, around edge of serving dish.
Keep warm.
Saute chicken livers and onion in remaining butter or margarine in same skillet 6 minutes, or until browned.
Stir in remaining 2 tablespoons flour and basil.
Gradually stir in broth.
Heat, stirring constantly, until mixture thickens and bubbles 1 minute.
Add tomatoes; cover; reduce heat; simmer 5 minutes.
Spoon into center of serving dish with eggplant border.
Sprinkle with parsley and serve with hot cooked rice, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 1038

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 45.8 g228.9%

Trans Fat 0.4 g

Cholesterol 2490.8 mg830.3%

Sodium 4673.6 mg194.7%

Total Carbohydrates 111 g37%

Dietary Fiber 21.4 g85.6%

Sugars 26.8 g

Protein 135 g270.3%

Vitamin A 1633.5% Vitamin C 360.5%

Calcium 23.1% Iron 380.9%

*Based on a 2000 Calorie diet

Chicken Livers Greek Style Recipe