Chicken Liver Marsala (Ny Times Cook Book)
Last updated 6/12/2012 12:49:34 AM. Recipe ID 10942. Report a problem with this recipe.
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.
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