Chicken Liver Marsala

• 1 pound chicken livers
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sage
• 2 slices prosciutto
• 8 each bread triangles, sauted
• 1/4 cup marsala sauce
• 1 tablespoon butter

1. Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins.
2. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins.
3. Add remaining butter, mix well, pour over the livers.

chicken livers, butter, salt, black pepper, sage, bread triangles, marsala sauce, butter

Taken from recipeland.com/recipe/v/chicken-liver-marsala-38302 (may not work)