Title: Chicken Liver Marsala
Categories: Italian Poultry
Yield: 4 Servings

1	lb	Chicken livers
1/4	c	Butter
1/2	ts	Salt
1/4	ts	Pepper
1/2	ts	Sage
2		Slices prosciutto, diced
8		Bread triangles, sauteed
1/4	c	Marsala wine
1	tb	Butter

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 wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers.

4 servings.

Source: Keith Floyd's "Floyd on France", NY Times Cook Book

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