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Chicken Livers With Peppers And Artichokes Recipe
|Olive oil||4 Tablespoon (Progresso, Divided)|
|Thinly sliced onion||1 Cup (16 tbs), separated into rings|
|Chicken livers||1 Pound, halved|
|Italian style bread crumbs||4 Tablespoon (Progresso)|
|Canned artichoke hearts||14 Ounce (1 Can Progresso)|
|Roasted peppers||7 Ounce (1 Jar Progresso)|
|Wine vinegar||2 Tablespoon (Progresso)|
Serving size: Complete recipe
Calories 2052 Calories from Fat 820
% Daily Value*
Total Fat 92 g142%
Saturated Fat 18.6 g92.9%
Trans Fat 0.3 g
Cholesterol 1565 mg
Sodium 1787.2 mg74.5%
Total Carbohydrates 228 g75.9%
Dietary Fiber 78.9 g315.4%
Sugars 16.2 g
Protein 122 g243.4%
Vitamin A 1017.8% Vitamin C 302.2%
Calcium 120.2% Iron 589.2%
*Based on a 2000 Calorie diet
Saute until brown.
With a slotted spoon remove to a plate and reserve.
Pat livers dry with paper towels.
Lightly coat livers with bread crumbs.
In the skillet heat remaining 3 tablespoons olive oil until hot.
Saute over high heat until brown, about 5 minutes.
Do not overcook.
Remove to plate.
Return onion to skillet.
Drain and halve artichoke hearts.
Cut roasted peppers in strips.
Add artichoke hearts, peppers and wine vinegar to skillet.
Cook over high heat until artichokes are hot, mixing gently and loosening any particles in the bottom of the skillet.