Title: Chicken liver marsala  (ny times cook book)
 Categories: Italian, Chicken
      Yield: 1 Servings
 
    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.