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!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Heat a large skillet over medium heat.

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  • Spread softened butter evenly over both sides of each bread slice.

  • Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.

  • 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.

  • Remove chicken liver mixture from the skillet.

  • Top each bread triangle with a portion of the chicken liver mixture.

  • 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.

  • Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.

Nutrition Facts

255 calories; 15.8 g total fat; 238 mg cholesterol; 495 mg sodium. 14.1 g carbohydrates; 11.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
Rating: 5 stars
This is excellent! I like adding mushrooms to it as well.