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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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