Chicken Livers Marsala

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8 slices bread 
• 1 tablespoon butter 
• 3 tablespoons butter or as needed softened
• 1 pound chicken livers fresh halved
• 0.5 teaspoon sage dried
• 0.3 cup marsala wine 
• 2 slices pancetta diced
• 0.5 teaspoon salt 

Equipment

• frying pan
• wooden spoon

Directions

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.
4. Cut grilled bread diagonally into 2 triangles.
5. 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.
6. Remove chicken liver mixture from the skillet.
7. Top each bread triangle with a portion of the chicken liver mixture.
8. 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.
9. Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.