chicken-livers-marsala

Chicken Livers Marsala

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Anna
Recipe by  Anna

“Some people don't like chicken livers because of their taste, but this is awesome! If you don't like it, at least you tried!”

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Ingredients

Adjust Servings

Original recipe yields 16 triangles

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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. Cut grilled bread diagonally into 2 triangles.
  4. 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.
  5. Remove chicken liver mixture from the skillet.
  6. Top each bread triangle with a portion of the chicken liver mixture.
  7. 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.
  8. Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.

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Review (1)

Rate This Recipe
christine
1

christine

This is excellent! I like adding mushrooms to it as well.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 238 mg
  • 79%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Company Chicken Marsala

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