1. Trim the chicken livers, removing fat and the connective tissue that joins the two lobes. Dry the livers on a triple layer of paper towels. Sprinkle with salt and pepper. 2. Heat the olive oil in a heavy large skillet over medium-high heat until rippling. Carefully add the chicken livers (they may splatter) and stir to separate. Saute, turning occasionally, until browned on all sides but still pink in the center, about 4 minutes. Remove with a slotted spoon to a bowl. 3. Bring the heat to low. Let the oil sizzle a few seconds until the liquid has evaporated. Stir in the onion, sprinkle with salt and pepper and continue stirring until tender, about 3 minutes. While stirring the onions, scrape up the browned bits that are stuck to the skillet. 4. Transfer the onion to a cutting board. Remove the livers with a slotted spoon to the board, reserving the liquid in the bowl. Chop the livers and onions to a spreadable consistency. Return to the bowl, stir in the parsley and season generously with salt and pepper. Serve at room temperature. Serves 4 - 6
Per Serving: 118 Calories (51.9% from fat); 7g Fat (1g Sat, 4g Mono, 1g Poly); 10g Protein; 4g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 203mg Sodium. Food Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.