- 3 tablespoons olive oil divided
- 3 large onions thinly sliced
- 3/4 teaspoon sea salt divided
- 1/4 teaspoon freshly ground black pepper divided
- 1 1/4 pounds chicken livers each cut in half (or skinless, boneless chicken thighs)
- 1/2 cup low sodium chicken broth
- 1 hard-cooked egg chopped
- 2 tablespoons chopped fresh parsley
- In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well cooked, about 15 minutes. Remove onions to a serving platter or individual plates.
- In the same skillet, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan (in two batches if necessary) and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
- The livers will still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
- Return the skillet to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.
SERVING SUGGESTION: Garlicky Stir-Fried Baby Spinach Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10-oz) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste. NUTRITION: 401 Calories; 18g Fat; 30g Protein; 21g Carbohydrate; 3g Dietary Fiber; 717mg Cholesterol; 500mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 ½ Vegetable; 2 Fat.
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