Serves: 4
Total Calories: 143
1. Trim the connective tissue from the livers and cut them into 1-inch pieces. Heat the oil in a nonstick skillet. Add the livers and cook, turning, until firm, about 1 minute. Add the Worcestershire and pepper. Cook, stirring, until browned on the outside and barely pink inside, about 3 minutes more. Transfer to a plate.
2. Cook the green onions in the same pan, stirring frequently, until limp and crisp-tender, about 4 minutes. Put the onions on the plate with the liver. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sautéed Chicken Livers with Green Onions recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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