Marinated Chicken Livers

• 1 pound chicken livers
• 1 tablespoon dijon mustard
• 4 Thai fish sauce dsh Hot
• 1 teaspoon peppercorns Madagascar
• 1 tablespoon tamari sauce Light
• salt
• pepper
• 2 tablespoons olive oil
• 1 teaspoon butter tbl Whole, plus 1
• 1/2 cup spanish onions Sliced
• port wine for deglazing
• spinach leaves

1. Rinse the chicken livers under cold water until clear and place them in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt and pepper.
2. Heat the olive oil in a saute pan over medium heat. One at a time add the chicken livers and cook until crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add the butter and onions. Cook until burnt and put the livers back in the pan. Deglaze with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach.

chicken livers, mustard, fish sauce, peppercorns madagascar, tamari sauce light, salt, pepper, olive oil, butter, spanish onions, port wine, spinach leaves

Taken from www.yummly.com/recipe/Marinated-Chicken-Livers-1664781 (may not work)