Balsamic Chicken Livers

If you are reading this, then you probably like chicken livers! This recipe, however, may convert the

Combine the flour with the chili flakes in a resealable plastic bag.

A few at a time , put the livers in the bag and shake to completely coat , remove and set aside.

Repeat with remaining livers.

Heat the oil in a large frying pan.

Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.

Remove the livers from the frying pan.

Remove the pan from the burner , and wait about 30 seconds for the pan to cool slightly.

Add the balsamic vinegar to the pan , return to the heat , and scrape the juices and cooked bits up.

Add the butter , and continue to mix well.

Return the livers to the pan , coating them with the sauce and warming them through.

Serve , and enjoy.

flour, red chili pepper flakes, olive oil, chicken liver, balsamic vinegar, butter, salt and pepper