Chicken Liver Marsala (Ny Times Cook Book) Recipe

Name: Chicken Liver Marsala (Ny Times Cook Book)
Ingredients: 1/4 c. Butter; 1/2 tsp Salt; 1/4 tsp Pepper; 1/2 tsp Sage; 2 slc prosciutto, diced; 8 x Bread triangles, sauteed; 1/4 c. Marsala; 1 Tbsp. Butter

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $1.96 view details

1/4 c. Butter
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Sage
2 slc prosciutto, diced
8 x Bread triangles, sauteed
1/4 c. Marsala
1 Tbsp. Butter

Directions

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 in wine to pan gravy, cook 3 mins. Add in remaining butter, mix well, pour over the livers. 4 servings.

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Amount Per Recipe	%DV
Recipe Size 133g
Calories 606
Calories from Fat 506	83%
Total Fat 57.61g	72%
Saturated Fat 36.48g	146%
Trans Fat 0.0g
Cholesterol 153mg	51%
Sodium 1577mg	66%
Potassium 82mg	2%
Total Carbs 8.68g	2%
Dietary Fiber 0.3g	1%
Sugars 4.64g	3%
Protein 0.82g	1%

Chicken Liver Marsala (Ny Times Cook Book) Recipe

Ingredients