Liver with Garlic, Sage, and White Wine

1. 1

   Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat.

2. 2

   When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet.

3. 3

   Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when youre done.

4. 4

   Transfer to a warm plate and turn the heat to medium.

5. 5

   Add the remaining oil and butter to the skillet along with the garlic.

6. 6

   Cook, stirring occasionally, until the garlic begins to color, a minute or two.

7. 7

   Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half.

8. 8

   Add the lemon juice, then taste and adjust the seasoning.

9. 9

   Pour the sauce over the meat, garnish, and serve.

* Per serving · 4 servings · Values may vary.