Chicken Liver Marsala
Submitted by valrej
Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
20 minIf you’ve ever sat in a tiny trattoria in Tuscany and been served something simple that stopped you mid-conversation, this is that dish.
Chicken livers simmer gently in butter with sage, prosciutto, salt, and pepper for just five minutes. They land on crispy, butter-sautéed bread triangles while the pan gets a splash of Marsala wine that lifts all those rich, savory drippings into a glossy sauce.
A final pat of butter swirled in, poured over the top, and you have an Italian appetizer that punches so far above its 20-minute cook time it’s almost unfair.
Chef Tips
- Simmer the livers gently, never boil; you want them tender and creamy inside, not rubbery
- Sauté the bread triangles in butter until golden and crispy so they hold up under the livers and sauce
- Use real Marsala wine, not cooking Marsala, for a cleaner, richer flavor in the pan sauce
- This is meant for two as an intimate appetizer or a light supper with a green salad alongside
Ingredients
Directions
Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins.
Remove livers, place them on sautéed bread triangles Add wine to pan gravy, cook 3 mins.
Add remaining butter, mix well, pour over the livers.
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