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Chicken Livers with Marsala

Ingredients
  Chicken livers 16 Ounce (2 Carton, 8 Ounce Each)
  Butter 3 Ounce
  Sage leaves 4
  Salt To Taste
  Pepper To Taste
  Marsala wine 4 Tablespoon
Directions

MAKING
1) Clean the chicken livers. Pat them dry on paper towels.
2) In a frying pan, melt 1 1/2 ounce of butter. Toss in the livers and sage leaves. Cook for about 5 minutes on a high flame.
3) Keep turning the mixture around occasionally. Sprinkle salt and pepper and cook for a minute.
4) Take the liver out of the pan using a draining spoon. Keep the livers warm on a serving dish.
5) Pour in the marsala into the pan. Cook for about a minute. Add in the rest of the butter.
6) Cook while stirring till the sauce has thickened nicely.

SERVING
7) Serve the Chicken Livers With Marsala hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 201

% Daily Value*

Total Fat 23 g35%

Saturated Fat 12.7 g63.5%

Trans Fat 0.1 g

Cholesterol 437 mg145.7%

Sodium 183.5 mg7.6%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.01 g0.03%

Sugars 1.2 g

Protein 19 g38.9%

Vitamin A 261.9% Vitamin C 33.8%

Calcium 1.5% Iron 56.7%

*Based on a 2000 Calorie diet

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Chicken Livers With Marsala Recipe