Sautéed Chicken Livers with Apples and Sherry
Sautéed Chicken Livers with Apples and Sherry
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Sautéed Chicken Livers with Apples and Sherry

Preparation
15 MIN
Cooking
15 MIN
Servings
4
Choix sain
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Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

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