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    CHICKEN LIVER MARSALA


    Source of Recipe


    (Keith Floyd's "Floyd on France") (NY Times Cook Book)

    Recipe Introduction



    4 servings

    List of Ingredients





    1 lb Chicken livers;
    1/4 cup Butter
    1/2 tsp Salt
    1/4 tsp Pepper
    1/2 tsp Sage
    2 Slices prosciutto, diced
    8 Bread triangles, sauteed
    1/4 cup Marsala
    1 tb Butter.

    Recipe



    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.

 

 

 

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