Balsamic Chicken Livers

Directions

1. 1
   Combine the flour with the chili flakes in a resealable plastic bag.
2. 2
   A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
3. 3
   Repeat with remaining livers.
4. 4
   Heat the oil in a large frying pan.
5. 5
   Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
6. 6
   Remove the livers from the frying pan.
7. 7
   Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
8. 8
   Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
9. 9
   Add the butter, and continue to mix well.
10. 10
    Return the livers to the pan, coating them with the sauce and warming them through.
11. 11
    Serve, and enjoy.