Sauteed Chicken Livers

• 2 tablespoons olive oil, extra-virgin
• 1 medium onions quartered, sliced
• 3 cloves garlic chopped
• 1/2 cup chicken broth
• 1 pound chicken livers
• 2 tablespoons herbs fresh
• 1 1/2 cups white wine dry
• 1 cup bread crumbs italian style
• 2 tablespoons parsley leaves chopped

1. In a pan over medium heat, heat/melt olive oil and/or butter (I prefer a cast-iron pan).
2. Add the onion and cook until they begin to be transparent.
3. Add the garlic and cook for another 5 minutes.
4. Increase the heat to medium-high and add the chicken stock, herbs, and livers.
5. Cook until the livers begin to brown and are almost cooked to your taste.
6. Add the white wine and cook it down until only about 1/2 cup remains.
7. Add the parsley.
8. While stirring the livers, add the bread crumbs a little at a time until the liquid combines with the crumbs to form a sauce.

olive oil, onions, garlic, chicken broth, chicken livers, herbs fresh, white wine, bread crumbs italian style, parsley

Taken from recipeland.com/recipe/v/sauteed-chicken-livers-38599 (may not work)