Chicken Livers Marsala
Instructions:
In this classic preparation, Marsala wine mellows and sweetens the assertive flavor of the chicken livers. Serve with rice or noodles to soak up the juices. 1 pound chicken livers, trimmed and cut in half 3 tablespoons butter or margarine 3â„4 teaspoon salt 1 medium onion, chopped 8 ounces mushrooms, trimmed and cut in half 1â„4 teaspoon ground black pepper 1â„4 cup dry Marsala wine 1 tablespoon chopped fresh parsley
Makes 4 main-dish servings. Prep: 15 minutes Cook: 15 minutes
- Pat livers dry with paper towels. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add livers, sprinkle with 1â„2 teaspoon salt, and cook, stirring often, until livers are browned but still pink in center, 3 to 4 minutes. Transfer livers to bowl.
- Add remaining 2 tablespoons butter to skillet. Add onion and cook until tender, about 5 minutes. Add mushrooms, pepper, and remaining 1â„4 teaspoon salt and cook until mushrooms are tender. Stir in Marsala and heat to boiling. Add livers and heat through. Sprinkle with parsley.