Chicken Livers Marsala

1. 1

   Pat livers dry with paper towels.

2. 2

   In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.

3. 3

   Add livers, sprinkle with 1/2 teaspoon salt, and cook, stirring often, until livers are browned but still pink in center, 3 to 4 minutes.

4. 4

   Transfer livers to bowl.

5. 5

   Add remaining 2 tablespoons butter to skillet.

6. 6

   Add onion and cook until tender, about 5 minutes.

7. 7

   Add mushrooms, pepper, and remaining 1/4 teaspoon salt and cook until mushrooms are tender.

8. 8

   Stir in Marsala and heat to boiling.

9. 9

   Add livers and heat through.

10. 10

    Sprinkle with parsley.

11. 11

    Makes 4 main-dish servings.Nutritional information is based on one serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.