Recipe category "Hors d'oeurves: Chicken Liver Saute

Chicken Liver Saute Hors D'oeurves
By BumbleBeeBoogie

1 pound chicken livers
1/2 cube sweet butter
1/2 tablespoon fresh thyme, finely chopped
1/2 tablespoon fresh sage, finely chopped
1/2 teaspoon freshly ground black pepper
3 ounces proscuitto (thin Italian ham)
1/2 cup dry white wine
Toast triangles or crackers

Clean and drain the chicken livers; remove any fatty particles; cut the chicken livers in half or chop them.

In a skillet over high heat, saute the chicken livers in the butter with the herbs and pepper for two minutes, stirring constantly. Take care not to over-cook the chicken livers or they will become tough.

Cut the proscuitto into bite-size pieces; add it to the liver mixture and cook for another minute. Remove the liver and proscuitto from the pan with a slotted spoon.

To the remaining pan juices, add the wine and reduce over high heat one or two minutes. Remove the pan from the heat and combine the reduced juices and the meats.

Serve with thin good quality toast or crackers.

Serves eight as an hors d'oeurve. Can also be served as an entree for four persons.

I also like to add any left-over refrigerated chicken liver mixture (which rarely happens) to soft-scrambled eggs served on toast for brunch.