| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sage Chicken Livers

1 1/2 pounds chicken livers
1/4 cup vegetable oil
1 medium onion, sliced and separated into rings
1 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry white wine

1. Wash chicken livers in cold water; dry well.
2. In frypan, place oil over medium-high heat. When hot, add livers and sauté until brown.
3. Add onions and continue cooking until onions are transparent.
4. Add sage, salt and pepper; stir gently.
5. Add wine, reduce heat to low and cook 1 minute.
6. Serve on bed of rice or pasta.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.