Chicken Liver Saute Recipe - Low Carb & Healthy
Low carb recipe for Chicken Liver Saute which belongs to the Poultry recipe category.
- 8 ounces (225 g) chicken livers
- head cauliflower (optional)
- 4 ounces (115 g) sliced mushrooms
- medium onion
- 1 tablespoon (14 g) butter
- teaspoon minced garlic or 1 clove garlic, crushed
- teaspoon ground rosemary
- cup (60 ml) dry sherry
- teaspoon lemon juice
- Salt and pepper
- Guar or xanthan
If you want cauliflower rice to serve the chicken livers on, make that first.
Run the cauliflower through the shredding blade of your food processor, put it in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover it, and microwave it on high for 7 minutes.
If the cauliflower is done cooking before you're quite done with your livers, remove the lid.
This will let the steam out and stop the cooking.
Otherwise you'll get a white mush that bears little resemblance to rice or even cauliflower.
Okay, you're ready to deal with the livers.
Cut each liver into 3 or 4 chunks.
I'm assuming you bought presliced mushrooms, but if you didn't, slice them now.
Take the onion quarter, cut it in half again (making two eighths), and then slice it as thin as you can.
Melt the butter in a large, heavy skillet over medium-high heat.
Add the livers, mushrooms, onions, and garlic, and stir-fry until the mushrooms are starting to change color and most of the pink is gone from the livers.
Add the rosemary, sherry, lemon juice, and a little salt and pepper and let it all simmer for just 1 to 2 minutes.
Thicken the pan liquid slightly with guar or xanthan and serve, with or without cauliflower rice.
Without the cauliflower rice, each serving will have 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 22 grams of protein. If you serve it with the cauliflower rice, each serving will have 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 22 grams of protein. You can use a teaspoon of dried rosemary needles instead, and it will taste good, but you'll have little tough needles in your food.