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.

No additional tips available.