Balsamic Chicken Livers

1. 1

   Combine the flour with the chili flakes in a resealable plastic bag.

2. 2

   A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.

3. 3

   Repeat with remaining livers.

4. 4

   Heat the oil in a large frying pan.

5. 5

   Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.

6. 6

   Remove the livers from the frying pan.

7. 7

   Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.

8. 8

   Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.

9. 9

   Add the butter, and continue to mix well.

10. 10

    Return the livers to the pan, coating them with the sauce and warming them through.

11. 11

    Serve, and enjoy.

* Per serving · 4 servings · Values may vary.