Chicken livers with sage
Instructions
80 g melted butter, add the Sage leaves and fry them and livers to the pan over high heat, stirring.
Add the ham into strips, salt and pepper.
Continue cooking and when the livers are browned, remove them from the pan.
Pour in the broth, wine and evaporate, then add the remaining butter, pour the sauce over them and serve hot.
Ingredients and dosing for 4 persons
- 500 g of chicken liver cut into small pieces
- Some leaves of sage
- 100 g of butter
- White wine
- 100 g of ham
- Salt
- Pepper