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Chicken Livers Marsala

Rated as 5 out of 5 Stars

"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!"
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25 m servings 255
Original recipe yields 8 servings (16 triangles)


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  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.

Nutrition Facts

Per Serving: 255 calories; 15.8 14.1 11.7 238 495 Full nutrition

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This is excellent! I like adding mushrooms to it as well.

I added sliced mushrooms.