Chicken Livers Marinara Food

CHICKEN MARINARA

Chicken Marinara image

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 jar (26 ounces) meatless spaghetti sauce
1/2 cup dry red wine or chicken broth
Hot cooked angel hair pasta or spaghetti

Steps:

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.

CHICKEN-LIVER SAUCE FOR PASTA OR RICE

Chicken-Liver Sauce for Pasta or Rice image

Provided by Robert Farrar Capon

Categories dinner, condiments, sauces and gravies

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound chicken livers, halved and trimmed
2 to 4 tablespoons clarified butter for frying, more if needed
2 large shallots, chopped
6 ounces fresh mushrooms, sliced
2 tablespoons Cognac
1/4 cup dry white wine
1 tablespoon meat glaze, or highly reduced stock, as desired
1/2 cup heavy cream
Salt and pepper, as desired
2 tablespoons chopped parsley

Steps:

Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE

Chicken Livers With Caramelized Onions And Wine-Grandma Style image

Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious, and delicious for you and your family.

Provided by The Bossy Kitchen

Categories Meat and Poultry

Time 50m

Number Of Ingredients 10

Ingredients

1 1/2 pound chicken livers
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 cup white wine (your taste)
1 red onion chopped
2 Tablespoons olive oil or 1 Tablespoon butter
parsley for garnishing

Steps:

Grab a bowl and pour some milk over the chicken livers enough to cover them.
Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
Add some oil to a skillet and chop an onion.
Add it to the skillet.
Add the chicken livers and sauté them together until the onion gets translucent.
Add salt and pepper, some thyme, marjoram, and a glass of white wine.
Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.

Nutrition Facts : Calories 436 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 970 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 451 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHICKEN LIVERS MARINARA

Chicken Livers Marinara image

The only kind of liver I can stomach, so I'm always on the lookout for new recipes...Here's one of them that I serve over cooked linguine with a tossed green salad!

Provided by CookinwithGas

Categories One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil or 3 tablespoons extra virgin olive oil
1 lb chicken liver
1 teaspoon garlic, minced (one large clove)
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can low-sodium tomatoes, cut up
2 cups green peas, freezer section
1 1/2 teaspoons dried basil
1/2 teaspoon black pepper

Steps:

Heat 2 tbsp of the oil in a skillet on med-high heat.
Add chicken livers and garlic and saute 5 minutes.
Stir in tomatoes, green peas, basil and black pepper.
Bring to a boil, then reduce to low and simmer 5 minutes.
Serve over hot pasta (I prefer linguine) or hot rice.

Nutrition Facts : Calories 643.5, Fat 32.9, SaturatedFat 6.5, Cholesterol 784.9, Sodium 190.8, Carbohydrate 38.9, Fiber 12.9, Sugar 19.5, Protein 50.3

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