Chicken Liver Marsala
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Chicken Liver Marsala
  Chicken    Italian    Poultry  
Last updated 6/12/2012 12:49:33 AM. Recipe ID 10941. Report a problem with this recipe.
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      Title: Chicken liver marsala
 Categories: Italian, Poultry, Ethnic
      Yield: 2 Servings
 
      1 lb Chicken livers;
    1/4 c  Butter
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Sage
      2    Slices prosciutto, diced
      8    Bread triangles, sauteed
    1/4 c  Marsala
      1 tb Butter.
 
  Cut livers in half, simmer in melted butter together with seasonings
  and prosciutto for 5 mins. Remove livers, place them on sauteed bread
  triangles Add wine to pan gravy, cook 3 mins. Add remaining butter,
  mix well, pour over the livers. 4 servings. (Keith Floyd's "Floyd on
  France") (NY Times Cook Book)
 




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Recipe ID 10941 (Apr 03, 2005)

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