Fast with five: tangy chicken livers

1. Trim off fat and any connective tissue from livers.
2. In large skillet, heat 1 tb vegetable oil over medium-high heat; cook livers, truning often, for 2 minutes.
3. Add onion; cook stirring occasionally, for 2 minutes.
4. Add balsamic vinegr, sage and ¼ ts each salt and pepper; cook stirring often, for 5 minutes or until chicken livers are tender and slightly pink inside.
5. With slotted spoon, remove livers to platter.
6. Add ½ cup water to pan; boil, stirring to scrape up brown bits, for 1 minute.
7. Pour over livers, garnish with parsley.
8. Makes 4 servings for $3. 97cdn [nov 94] per serving: about 240 calories, 31 g protein, 10 g fat, 4 g carbohydrate, excellent source of iron.
9. Fast with five is a collection of recipes that require a maximum of five ingredients to make.