SAUTEED CHICKEN LIVERS WITH LEMON (for four)
1 pound chicken livers, trimmed
2 tablespoons extra virgin olive oil
4 tablespoons butter
juice of 2 lemons
4 sprigs Italian parsley, minced
1.Brush the livers with oil and season them generously with salt and pepper.
2. Saute the livers in a large skillet over medium high heat until they are well browned and cooked through, 2 to 3 minutes per side.
3. Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, turn them in the lemon sauce until they are well coated, then serve immediately
adapted from Colman Andrews, Food and Wine Magazine