Chicken Liver Marsala (Ny Times Cook Book)

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Servings: 1 Difficulty: Beginner
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Italian-style hearty and homemade bread that brings home-style flavor to your table
Chicken Liver Marsala (Ny Times Cook Book recipe image
Chicken Liver Marsala (Ny Times Cook Book recipe image
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Chicken Liver Marsala (Ny Times Cook Book)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 1 Calories: 171.4

Description

This Italian bread features Butter, Salt, Pepper, Sage, Prosciutto. It delivers smooth, comforting richness, a pleasant kick of heat. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins.
  2. Remove livers, place them on sauteed bread triangles.
  3. Add wine to pan gravy, cook 3 mins.
  4. Add remaining butter, mix well, pour over the livers.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 171.4kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 9.9g50%
Cholesterol 48.6mg17%
Sodium 2802.4mg117%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: book, bread, butter, chicken, cook, diced, italian, liver, marsala, pepper, prosciutto, sage, salt, sauteed, sautéing, simmering, times, title, triangles
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