With a more delicate flavour than calf's liver, these butter-browned chicken livers are tender, nutritious and rich in iron. Tossed with apples and spinach, this warm salad gives you a boost of an important mineral—and a shot of sherry for good measure.
In a large non-stick skillet over medium heat, soften the apples, onion and leek in half of the butter. Add 1/4 cup (60 ml) of the sherry. Cook for 1 minute. Add the spinach and cook for 1 more minute, until the spinach starts to wilt. Season with salt and pepper. Set aside on a plate and keep warm.
In the same skillet over medium-high heat, brown the livers in the remaining butter for 2 minutes per side or until medium-rare. Season with salt and pepper. Set aside on a plate.
Deglaze the skillet with the remaining sherry and the maple syrup. Let reduce until thick and syrupy, about 1 minute. Return the livers to the skillet and toss to coat with the sauce. Serve the livers over the sautéed apples and spinach.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.