Chicken livers marsala

Chicken livers marsala

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
60g butter, plus 1 tablespoon extra
500g chicken livers, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 fresh sage leaves, chopped
2 slices prosciutto or ham, diced
8 bread triangles, sautéed
60ml marsala

Method

  1. Melt 60 g butter in a frying pan and add livers, salt, pepper, sage and prosciutto or ham. Cook for 5 minutes. Remove livers from pan and place on sautéed bread triangles.
  2. Add marsala to pan, stir well and cook for 3 minutes. Add remaining butter, mix well and pour over livers.
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