Sauteed Chicken Livers (4)
- Prepare the livers. Pat them dry with paper towels, cut them in half, and trim and discard any visible fat or green parts.
- Cook the livers in a frying pan over a medium heat until browned but still pink in the middle, 2-3 minutes per side.
- Note that if added to a too-hot pan, the livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding them to the pan.
- Serve. Divide the cooked livers between plates, top with the onions, and serve.
Fried Chicken Livers