Sautéed Liver With Avocado

Oxmoor House
6 servings


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1 1/2 pounds thinly sliced calves' liver
1/2 cup butter, divided
2 medium-size ripe avocados
1/2 cup chicken broth, undiluted
1/3 cup dry white vermouth
1/4 cup lemon juice
1 tablespoon freeze-dried chives
1 teaspoon minced fresh parsley


Sauté liver in 2 tablespoons butter in a large skillet over medium heat 5 minutes on each side. Remove liver to a warm serving platter.

Cut avocados into 1/4-inchthick lengthwise slices. Sauté slices in 2 tablespoons butter over medium heat 1 minute on each side or until avocado is slightly soft. Arrange slices around liver on platter.

Combine remaining 1/4 cup butter, chicken broth, vermouth, lemon juice, chives, and parsley in a small saucepan. Bring to a boil. Remove sauce from heat; serve over liver and avocado.

Created date

February 2010