Chicken liver marsala
Yield: 4 servings
Ingredients:
- 1 lb Chicken livers 2 Slices prosciutto diced
- 1/4 c Butter 8 Bread triangles sauteed
- 1/2 ts Salt 1/4 c Marsala wine
- 1/4 ts Pepper 1 tb Butter
- 1/2 ts Sage
Instructions:
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. Source: Keith Floyd's "Floyd on France" NY Times Cook Book
