MAIN DISH: CHICKEN LIVERS WITH ARUGULA AND BACON(click here to print)

CHICKEN LIVERS WITH ARUGULA AND BACON

2 pounds chicken livers, cleaned
1/2 cup coconut flour
4 tbs. olive oil
1 cup small, diced bacon
1/2 cup dry white wine
1 cup chicken broth
2 tbs. unsalted butter
2 cups arugula

Season both sides of the chicken livers with salt and pepper. Put the coconut flour in a bowl and season with salt and pepper.  Heat up 2 medium skillets. Add 1 tbs. olive oil and the bacon. Cook until crisp. Add the wine and simmer until reduced by half. Add the chicken broth, continue cooking until reduced by half.

In second pan add the remaining 3 tsb. olive oil. Dredge the livers in the flour.  shaking off excess. Add to the pan and cook until golden brown. about 2 minutes per side.  When the wine mixture has reduced to half, swirl in the butter.  Taste and adjust seasoning. Remove from heat and stir in the arugula. Put livers on plates and top with the arugula mixture, spoon sauce over the top. Serve immediately.  serves 6.

Note: chicken livers have 8 carbs per cup

Recipe adapted from Michael Symon's 5 in 5