Chicken Livers Marsala

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 makes 16 triangles


3 tablespoons softened butter, or as needed
8 slices bread
1/4 cup butter
1 pound fresh chicken livers, halved
2 slices prosciutto, diced
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala wine
1 tablespoon butter

  • PREP

    10 mins

  • COOK

    15 mins


    25 mins


  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.


Calories: 255 kcal
Carbohydrates: 14.1 g
Cholesterol: 238 mg
Fat: 15.8 g
Fiber: 0.6 g
Protein: 11.7 g
Sodium: 495 mg