Sauteed Liver With Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds thinly sliced calves' liver |
1/2 cup butter, divided |
2 medium-size ripe avocados |
1/2 cup chicken broth, undiluted |
1/3 cup dry white vermouth |
1/4 cup lemon juice |
1 tablespoon freeze-dried chives |
1 teaspoon minced fresh parsley |
Directions:
1. Sauté liver in 2 tablespoons butter in a large skillet over medium heat 5 minutes on each side. Remove liver to a warm serving platter.
2. Cut avocados into 1/4-inchthick lengthwise slices. Sauté slices in 2 tablespoons butter over medium heat 1 minute on each side or until avocado is slightly soft. Arrange slices around liver on platter.
3. Combine remaining 1/4 cup butter, chicken broth, vermouth, lemon juice, chives, and parsley in a small saucepan. Bring to a boil. Remove sauce from heat; serve over liver and avocado.
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