Chicken Liver Marsala (Ny Times Cook Book) Recipe
Servings: 1
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
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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Nutrition Facts
| 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% |
