Chicken Liver Marsala
Yield
2 servingsPrep
10 minCook
20 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
sage
|
*
|
| 2 | slices |
prosciutto
|
*
|
| 8 | each |
bread
triangles, sauted |
*
|
| ¼ | cup |
marsala sauce
|
* |
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
sage
|
*
|
| 2 | slices |
prosciutto
|
*
|
| 8 | each |
bread
triangles, sauted |
*
|
| 59 | ml |
marsala sauce
|
* |
| 15 | ml |
butter
|
|
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.
