Chicken Livers Marsala
|Chicken livers||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Prosciutto slice||2 , diced|
|Bread triangles||8 , sauteed|
|Marsala||1⁄4 Cup (4 tbs)|
1. Cut the livers in half and simmer in melted butter, together with the seasonings and prosciutto, five minutes.
2. Remove the livers from the pan and place them on the sauteed bread triangles. Add the wine to the pan gravy and cook three minutes. Add the remaining butter, mix well and pour over the livers.