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Ingredients30 m servings 210 cals
Original recipe yields 4 servings
- Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
- Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
- In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.
Per Serving: 210 calories; 9.3 g fat; 12.7 g carbohydrates; 20.1 g protein; 286 mg cholesterol; 388 mg sodium. Full nutrition
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