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