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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Some people don't like chicken livers because of their taste, but this is awesome! If you don't like it, at least you tried! Ingredients:
3 tablespoons softened butter, or as needed |
8 slices bread |
1/4 cup butter |
1 pound fresh chicken livers, halved |
2 slices prosciutto, diced |
1/2 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup marsala wine |
1 tablespoon butter |
Directions:
1. Heat a large skillet over medium heat.
2. Spread softened butter evenly over both sides of each bread slice.
3. Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.
4. Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.
5. Remove chicken liver mixture from the skillet.
6. Top each bread triangle with a portion of the chicken liver mixture.
7. Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.
8. Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.
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