Serves: 4
Total Calories: 75
1 Trim the chicken livers, cutting away the connecting fibers with a sharp knife. Cut each liver into 2 or 3 pieces.
2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Rinse and pat the liver pieces dry and add them to the skillet. Sprinkle with salt and pepper. Add the sage and prosciutto. Cook, turning the liver pieces frequently, until lightly browned yet still pink in the center, about 5 minutes. Transfer the livers to a plate with a slotted spoon.
3 Add the vin santo to the pan and raise the heat. Bring to a simmer and cook 1 minute or until slightly reduced. Remove from the heat and stir in the remaining butter and parsley. Pour the sauce over the liver and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Livers with Vin Santo recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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