Chicken liver marsala (ny times cook book)

Yield: 1 servings

Measure Ingredient
¼ cup Butter
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sage
2 Slices prosciutto, diced
8 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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