Instructions
Rinse the chicken livers under cold water and pat them completely dry using paper towels.
Peel the onions and slice them into thin strips.
Wash the sage leaves and pat them dry.
Season the chicken livers with salt and black pepper, then lightly coat each piece with flour, shaking off any excess.
Heat the oil in a large skillet over medium-high heat.
Add the chicken livers and cook for about 1½ minutes per side until lightly browned. Remove them from the pan and set aside.
Add the sliced onions to the same skillet and cook until softened and lightly golden.
Stir in the sage leaves, then pour in the balsamic vinegar and white wine. Allow the liquid to simmer for a few minutes.
Return the chicken livers to the pan, placing them on top of the onions.
Cover and gently cook for about 5 minutes, or until the livers are cooked through but still tender.
The rich pan sauce deserves equally comforting side dishes. Here are a few serving ideas along with simple tips to help you get the best results every time.
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