Chicken livers with marsala wine sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Flour, all-purpose
½ cup Milk
1 Egg; beaten
1 tablespoon Butter; melted
¼ teaspoon Salt
dash Nutmeg, ground
1 Egg white
½ cup Milk; PLUS
2 tablespoons Milk
1½ tablespoon Butter
1 cup Flour, all-purpose
½ teaspoon Salt
⅛ teaspoon Pepper
1 pounds Livers, chicken
3 tablespoons Butter; melted
Oil, vegetable
1½ tablespoon Flour, all-purpose
⅛ teaspoon Salt
2 tablespoons Wine, Marsala

Directions

MARSALA WINE SAUCE

Combine first 6 ingredients; mix until smooth. Refrigerate 1 hour.

Beat egg white (at room temperature) until stiff peaks form; fold into batter.

Combine 1 cup flour, ½ ts salt, and pepper; stir well. Dredge livers in flour mixture, and saute in 3 tablespoons butter about 5 minutes or until browned (livers should still be pink inside). Drain well on paper towels.

Dip livers into batter, and fry in deep oil heated to 375 degrees.

Cook unti golden, turning once. Drain on paper towels. Serve hot with Marsala Wine Sauce.

Marsala Wine Sauce: Scald milk. Combine half the milk, butter, flour, and salt in container of electric blender; process at low speed until smooth. Add remaining milk, and process at high speed until frothy.

Pour sauce in a small saucepan, and add wine to sauce. Cover over low heat, stirring constantly, until thickened and thoroughly heated.

Yield: 1-⅔ cups.

SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By ROBERT MILES On 08-17-95

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