Liver with Garlic, Sage, and White Wine

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter or more oil
• 4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total
• Flour for dredging
• Salt and black pepper to taste
• 2 teaspoons minced garlic
• 1/2 cup dry white wine
• 10 or 15 sage leaves, preferably fresh
• Juice of 1 lemon
• Chopped fresh parsley leaves for garnish

1. Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat.
2. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet.
3. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when youre done.
4. Transfer to a warm plate and turn the heat to medium.
5. Add the remaining oil and butter to the skillet along with the garlic.
6. Cook, stirring occasionally, until the garlic begins to color, a minute or two.
7. Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half.
8. Add the lemon juice, then taste and adjust the seasoning.
9. Pour the sauce over the meat, garnish, and serve.

extra virgin olive oil, butter, total, flour, salt, garlic, white wine, sage, lemon, parsley

Taken from www.epicurious.com/recipes/food/views/liver-with-garlic-sage-and-white-wine-386342 (may not work)