CHICKEN LIVERS WITH SHALLOTS AND MARSALA
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
- Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
- Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
- Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.
CHICKEN LIVERS MARSALA
In this classic preparation, Marsala wine mellows and sweetens the assertive flavor of the chicken livers. Serve with rice or noodles to soak up the juices.
Categories chicken dinner italian main dish main course marsala wine chicken livers
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pat livers dry with paper towels. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. 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. Transfer livers to bowl.
- Add remaining 2 tablespoons butter to skillet. Add onion and cook until tender, about 5 minutes. Add mushrooms, pepper, and remaining 1/4 teaspoon salt and cook until mushrooms are tender. Stir in Marsala and heat to boiling. Add livers and heat through. Sprinkle with parsley. Makes 4 main-dish servings.Nutritional information is based on one serving.
Nutrition Facts : Calories 272 calories
CHICKEN LIVERS WITH MARSALA
I owe my love of chicken livers cooked in this style to chef Guy Grossi, who would serve this as a delicious and surprising starter on crisp crostini at Florentino. This dish is worth a splash of good-quality Marsala - but not the very sweet kind. Otherwise you can use a semi-sweet sherry such as an Oloroso.
Provided by Brigitte hafner
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Clean the chicken livers by removing any obvious veins and bits of fat. Cut out any green spots, which are the bitter-tasting bile. Slice into small pieces. Slice the onion very thinly. In a heavy-based frying pan, gently cook the onion in a little olive oil until fully softened and pale golden. Increase the heat and add the butter. Once it starts to foam add the sage, then after a moment the chicken livers. Season with salt and pepper and cook for 3-4 minutes, stirring all the while. The livers should be firm on the outside and still pink in the middle. Now add the Marsala and a small knob of butter and allow the mixture to bubble until you have a nice thick sauce. To serve Serve on fresh bread, polenta or crostini. This dish is lovely warm or cold. This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA
Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)
Provided by Manami
Categories Chicken Livers
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
- Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
- Cook, stirring frequently, until the onions are well browned, about 15 minutes.
- Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
- In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
- Season the chicken livers with the remaining salt & pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
- The livers should still be pink inside.
- Remove the chicken livers from the pan and put them on top of the onions.
- Return the pan to the heat and add Madeira.
- Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
- Pour the sauce over the livers and the onions.
- Top with egg (if using) and parsley.
- Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.
Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 3.6, Cholesterol 490.6, Sodium 542, Carbohydrate 9.9, Fiber 1.2, Sugar 4.3, Protein 24.9
CHICKEN MARSALA RECIPE BY TASTY
Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Butterfly, pound and divide one chicken breast into 2 pieces.
- Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
- Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
- In the same skillet or pan, add the mushrooms. Cook until soft.
- Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
- Serve chicken on top of or with pasta/ rice and spoon sauce over.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
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- Heat 1/2 tablespoon of the oil in a large nonreactive skillet. Add half of the chicken livers in a single layer, season with salt and pepper and cook over high heat, turning once, until well browned and medium-rare to medium, about 2 minutes per side. Add 1 tablespoon of the Marsala and cook until reduced to a thin glaze. Transfer the livers to a plate. Repeat the process with the remaining 1/2 tablespoon oil, remaining livers and 1 more tablespoon of the Marsala. Reduce the heat to moderately high if the livers start to burn.
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