Chicken Livers Marsala Recipe

Name: Chicken Livers Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. chicken livers, halved; 1/2 c. seasoned flour; 2 Tbsp. vegetable oil; 1 Tbsp. butter; 1 small onion, finely chopped; 1/2 lb. mushrooms, sliced; 1 1/2 c. chicken stock; 1 tsp. cornstarch; 2 Tbsp. cold water; salt and pepper

Servings: persons

1 1/2 lb. chicken livers, halved
1/2 c. seasoned flour
2 Tbsp. vegetable oil
1 Tbsp. butter
1 small onion, finely chopped
1/2 lb. mushrooms, sliced
1 1/2 c. chicken stock
1 tsp. cornstarch
2 Tbsp. cold water
salt and pepper

1
Dredge livers in flour.
2
Heat oil and butter in large frying pan.
3
Cook livers 4 minutes over high heat, stirring once.
4
Add onion and mushrooms; season and continue cooking 4 to 5 minutes over medium heat.
5
Pour in chicken stock; mix and cook 4 minutes over low heat.
6
Mix cornstarch with water; stir into sauce and bring to boil.
7
Simmer 2 minutes over low heat and serve with noodles.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. chicken livers, halved, 1/2 c. seasoned flour, 2 Tbsp. vegetable oil, 1 Tbsp. butter, and more.

Yes, Chicken Livers Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Livers Marsala

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