Recipes Ingredients Meat & Poultry Chicken Chicken Livers with Shallots and Marsala 4.0 (9) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: LISA HUBBARD Servings: 4 Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage. Ingredients 1 pound fresh chicken livers, rinsed and patted dry 1 teaspoon coarse salt, plus more for seasoning ¼ teaspoon freshly ground pepper, plus more for seasoning ½ cup all-purpose flour, for dredging 1 tablespoon extra-virgin olive oil, plus more if needed 3 to 4 tablespoons unsalted butter, plus more if needed 2 shallots, minced ½ teaspoon dried Italian herbs ½ cup Marsala wine ½ cup homemade or low-sodium canned chicken stock Directions 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. Rate it Print