Chicken Liver Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
2 tablespoons butter
1/2 onion -- peeled and minced
3 tablespoons chopped fresh parsley
1/2 pound chicken livers -- chopped
1 teaspoon flour
2 tablespoons sweet white wine -- Vin Santo
salt and freshly ground pepper to taste
1/2 cup whipping cream
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Melt butter in a pan and add onion, parsley and chicken livers. Gently saute 3-4 minutes. Sprinkle with flour, stir well and add wine, salt and pepper. Cook over low heat 2 minutes, then add cream. Bring mixture to a boil, reduce heat and simmer 5 minutes longer. Spoon over pasta and serve with grated Parmesan cheese. Makes 4 servings.

Per serving: Calories 365; Total Fat 22g (sat fat 13g); Carbs 20g; Fiber 1g; Protein 20g; Chol 419mg; Sodium 285mg.
This tasty, rich sauce goes particularly well with orecchiette. It makes a good special occasion first course. Follow with veal or pork medallions in lemon and butter sauce, green beans and a salad.
Per Serving (excluding unknown items): 244 Calories; 19g Fat (71.9% calories from fat); 11g Protein; 5g Carbohydrate; trace Dietary Fiber; 305mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch) ; 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0