Grilled Chicken Livers with Lemon Sauce
Recipe GLPRe79b70b480601a
Pan-seared chicken livers finished with a bright, tangy lemon butter sauce and fresh parsley. A quick, elegant main course ready in 15 minutes.
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Ingredients
1 pound Chicken livers, trimmed
2 tablespoons Extra-virgin olive oil
Salt
Black pepper
4 tablespoons Butter
2 lemons Lemon juice
4 sprigs Fresh Italian parsley, minced
Directions
Pat the trimmed chicken livers dry with paper towels. Season generously with salt and black pepper on both sides.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, sear the chicken livers for 2 to 3 minutes per side until the internal temperature reaches 165°F. Transfer to a warm plate.
Reduce heat to medium. Add the butter to the same skillet and allow it to melt, scraping up any browned bits from the bottom.
Remove from heat and stir in the lemon juice until well combined.
Stir in the minced fresh parsley.
Spoon the lemon-butter sauce over the cooked chicken livers and serve immediately.
