chicken liver marsala (ny times cook book)

Categories
Italian
Poultry
Chicken
Yield
1 servings
MeasureIngredient
¼ cup Butter
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sage
Slices prosciutto, diced
Bread triangles, sauteed
¼ cup Marsala
1 tablespoon 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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