Chicken Livers Marsala
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
39
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat a large skillet over medium heat
2
Spread softened butter evenly over both sides of each bread slice
3
Cook bread slices in hot skillet until browned, 2 to 3 minutes per side
4
Cut grilled bread diagonally into 2 triangles
5
Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes
6
Remove chicken liver mixture from the skillet
7
Top each bread triangle with a portion of the chicken liver mixture
8
Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes
9
Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping