Chicken livers with marsala wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour, all-purpose |
| ½ | cup | Milk |
| 1 | Egg; beaten | |
| 1 | tablespoon | Butter; melted |
| ¼ | teaspoon | Salt |
| dash | Nutmeg, ground | |
| 1 | Egg white | |
| ½ | cup | Milk; PLUS |
| 2 | tablespoons | Milk |
| 1½ | tablespoon | Butter |
| 1 | cup | Flour, all-purpose |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | pounds | Livers, chicken |
| 3 | tablespoons | Butter; melted |
| Oil, vegetable | ||
| 1½ | tablespoon | Flour, all-purpose |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Wine, Marsala |
Directions
MARSALA WINE SAUCE
Combine first 6 ingredients; mix until smooth. Refrigerate 1 hour.
Beat egg white (at room temperature) until stiff peaks form; fold into batter.
Combine 1 cup flour, ½ ts salt, and pepper; stir well. Dredge livers in flour mixture, and saute in 3 tablespoons butter about 5 minutes or until browned (livers should still be pink inside). Drain well on paper towels.
Dip livers into batter, and fry in deep oil heated to 375 degrees.
Cook unti golden, turning once. Drain on paper towels. Serve hot with Marsala Wine Sauce.
Marsala Wine Sauce: Scald milk. Combine half the milk, butter, flour, and salt in container of electric blender; process at low speed until smooth. Add remaining milk, and process at high speed until frothy.
Pour sauce in a small saucepan, and add wine to sauce. Cover over low heat, stirring constantly, until thickened and thoroughly heated.
Yield: 1-⅔ cups.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By ROBERT MILES On 08-17-95