3 Reviews of Sauteed Chicken Livers Orleans

From: Liebedeutsch

On Jan 27, 2009

My husband and I agree that this is the best chicken liver recipe we have ever tried. I soaked the livers in skim milk all day while I was at work. For the demi-glace we combined veal stock and marsala in a 3:2 ratio and reduced it by half.

From: Chef #1208326

On Mar 18, 2009

This is a totally awesome recipe - best chicken livers I've tasted in 50 years of cooking. The sauce is to die for. (for the demiglace, I subbed b eef stock and dry white wine 3-2 ration, reduced to half.)

From: Don Steele

On Apr 15, 2009

This turned out to be a supurb dish. Enjoyed,completly.Did not have fresh thyme or basil ,used dried,and it worked out well. Will make again and again,thanks for posting Don Steele