Herbed Chicken Livers Recipes

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Steps:

• 1. In a 10-inch skillet over medium heat, sauté onion in butter for 5 minutes or until transparent. Add livers and brown on all sides. Sprinkle with herbs, salt and pepper. Cook and stir until livers are firm but still pink in the center or to desired doneness. 2. Remove from heat. Stir in sour cream and lemon juice. Return to very low heat and, stirring constantly, heat through (do not boil).

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Steps:

• In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and nutmeg (or allspice); mix well. Season with salt and pepper; stir in egg until well combined.