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Reviewed Chicken Livers Banker Style: Fegato di Pollo alla Finanziera
"This is very good, but the chicken livers get overcooked and a bit tough. To keep the centers creamy, sear them as directed, then remove and reduce the liquids. Return the livers to the pan to reheat and cover with the glaze. If you don't really like chicken livers, by all means cook them longer, but if you do, try them this way."
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