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Chicken Livers Marsala

Parsley buttered noodles

Steamed broccoli

Sliced orange salad on romaine leaves

Vanilla ice cream with chocolate-mint wafers

Chicken livers are quick to cook, inexpensive to purchase--and an almost forgotten food.

Here’s an entree that has all the pizazz of a rich pate. To make Chicken Livers Marsala, first saute the garlic, onions and mushrooms in butter. Then saute the seasoned livers over medium-high heat until browned all over. This should take about five minutes, at which point the livers will be medium-rare. If you prefer liver cooked to this stage, this is the time to remove them. Then add the wine to the skillet, cover and simmer 5 minutes before returning the livers to the skillet long enough to heat them through.

If you don’t like rare liver, add the wine to the pan and let the livers simmer over very low heat for five minutes, which will mingle the flavors and fully cook the meat. Remove the cover and let the sauce reduce slightly so that it thickens just enough to cling to the noodles.

When buying chicken livers it is important to purchase fresh ones; otherwise they will have a strong bitter flavor. The livers should be bright pink in color and show no brown discoloration. Rinse them well and pat dry. If there are any green spots on the livers, cut them off. These are bitter--a sign that the bile sac on the liver was broken.

The flavors of this dish are full and rich. Sliced oranges arranged on romaine leaves is a refreshing side dish. A simple green vegetable such as broccoli also works well with the meal.

All you need for dessert is something very plain and simple. A scoop of vanilla ice cream with a chocolate-mint wafer would be both soothing and elegant.

Staples

1 small white onion

1 clove garlic

1/4 cup butter

Salt, pepper

Flour

Shopping

1 pound chicken livers

1 bottle Marsala Wine

1 (14 1/2-ounce) can clear chicken broth

1 bunch parsley

1/2 pound mushrooms

Optional Side-Dish Shopping

1 package wide noodles

1 bunch broccoli

2 oranges

1 bunch romaine lettuce

Vanilla ice cream

Chocolate-mint wafers

CHICKEN LIVERS MARSALA

1 clove garlic

1 small white onion

1 pound chicken livers

1/2 pound mushrooms

Salt, pepper

Flour

Butter

1/3 cup marsala wine

3/4 cup chicken broth

Mince 1 clove garlic. Mince onion. Clean mushrooms and cut in quarters.

Rinse chicken livers. Pat dry on paper towels. Season to taste with salt and pepper. Dredge in flour, shaking off excess.

Melt 2 tablespoons butter in large skillet. Add garlic and onion and saute until tender. Add mushrooms and continue to saute until tender. Remove mixture from skillet.

Add 2 tablespoons butter to skillet and heat to melt. Add chicken livers and saute over medium-high heat until browned on both sides. Stir in wine, scraping up any browned bits in pan. Stir in chicken broth. Add mushroom mixture. Bring to boil. Reduce heat to simmer. Cover and cook about 5 minutes. If sauce seems little thin, simmer few minutes uncovered. Serve with parsley buttered noodles. Makes 3 to 4 servings.