Chicken Liver Marsalachicken, italian 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sage 2 slices prosciutto, diced 8 bread triangles, sauteed 1/4 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. |
