Arugula With Chicken Liver In Cream Recipe

Prepare the Ingredients

1. Clean the chicken livers by removing any connective tissue or green spots. Rinse under cold water and pat dry with paper towels. 2. Wash the arugula (rucola) thoroughly and allow it to dry, or spin it dry using a salad spinner.

Cook the Chicken Livers

1. In a large skillet, heat a tablespoon of olive oil over medium-high heat. 2. Add the chicken livers to the skillet and sear them until they are golden brown on the outside but still pink inside, about 2 minutes per side. Remove the chicken livers from the skillet and set aside.

Make the Cream Sauce

1. In the same skillet, reduce the heat to medium and add a clove of minced garlic. Cook until fragrant, about 1 minute. 2. Pour in one cup of heavy cream and stir to combine with the garlic. Bring the mixture to a simmer and let it cook until it begins to thicken, about 5 minutes. 3. Return the chicken livers back to the skillet with the cream sauce. Cook for an additional 2-3 minutes, or until the livers are cooked through but still tender. Season with salt and pepper to taste.

Serve

Arrange the arugula (rucola) on plates as a bed for the chicken livers in cream. Spoon the livers and sauce over the arugula. For an added gourmet touch, garnish with a sprinkle of grated Parmesan cheese and fresh cracked black pepper.