Chicken liver marsala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| ¼ | cup | Butter |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Sage |
| 2 | Slices prosciutto, diced | |
| 8 | Bread triangles, sauteed | |
| ¼ | cup | Marsala wine |
| 1 | tablespoon | Butter |
Directions
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.
Source: Keith Floyd's "Floyd on France", NY Times Cook Book