Chicken Livers Marsala
Tender chicken livers cooked with mushrooms and Marsala wine, offering rich flavors and a savory sauce, perfect for a comforting dinner served with noodles.
Ingredients
Instructions
- Dredge the chicken livers in seasoned flour.
- Heat vegetable oil and butter in a large frying pan.
- Cook the livers for 4 minutes over high heat, stirring once.
- Add chopped onion and sliced mushrooms; season with salt and pepper. Continue cooking for 4 to 5 minutes over medium heat.
- Pour in chicken stock; stir and cook for 4 minutes over low heat.
- Mix cornstarch with cold water; stir into the sauce and bring to a boil.
- Simmer for 2 minutes over low heat and serve with noodles.
Tips & Substitutions
For an added depth of flavor, consider using homemade chicken stock instead of store-bought. If you want a gluten-free option, substitute the seasoned flour with cornstarch or a gluten-free flour blend. You can also add garlic or fresh herbs like thyme for extra flavor. Make sure not to overcook the livers; they should be tender and slightly pink in the center.
Serving Suggestions
This dish is best served over noodles or rice, which soak up the rich Marsala sauce beautifully. You might also consider pairing it with a side of sautéed greens or a crisp salad to brighten the meal. For a complete Italian feast, serve with garlic bread or alongside your favorite Italian recipes for a delightful experience.
Storage & Reheating
Leftover Chicken Livers Marsala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken stock to maintain moisture. Avoid microwaving as it can make the livers tough. Serve again over fresh noodles for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Livers Marsala contains roughly 796 calories, with 4g protein, 112g carbohydrates, and 36g fat. It is an excellent source of vitamin A (52% of the Daily Value), and a good source of iron and vitamin D. Note that it is relatively high in sodium, at 962mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of mushrooms in this recipe?
Absolutely! While the recipe calls for standard button mushrooms, you can experiment with cremini, shiitake, or even a mix of wild mushrooms for a more complex flavor profile. Just be sure to adjust the cooking time if you're using larger or denser mushrooms.
Is it necessary to dredge the livers in flour?
Dredging the chicken livers in seasoned flour helps create a nice crust and adds flavor. However, if you're looking to reduce carbs, you can skip this step or use a gluten-free flour alternative. The dish will still be delicious without it!
Can I make this dish ahead of time?
While Chicken Livers Marsala is best enjoyed fresh, you can prepare the components ahead of time. Cook the livers, onions, and mushrooms, then store them separately in the fridge. When ready to serve, reheat and add the stock and cornstarch mixture for a quick meal that tastes freshly made.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).