Trim off fat and any connective tissue from livers. In large skillet, heat 1 tb vegetable oil over medium-high heat; cook livers, truning often, for 2 minutes. Add onion; cook stirring occasionally, for 2 minutes.

Add balsamic vinegr, sage and 1/4 ts each salt and pepper; cook stirring often, for 5 minutes or until chicken livers are tender and slightly pink inside. With slotted spoon, remove livers to platter.

Add 1/2 cup water to pan; boil, stirring to scrape up brown bits, for 1 minute. Pour over livers, Garnish with parsley. 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.

Fast with Five is a collection of recipes that require a maximum of five ingredients to make.

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