• Time

    1 hour and 10 minutes

  • Difficulty

    Medium

  • Course

    Second Courses

Ingredients

Servings 6

  • 6 slices chicken breast
  • 3 ½ oz kidney
  • 3 ½ oz chicken livers
  • Marsala wine
  • 7 oz butter
  • all-purpose flour
  • 1 clove of garlic
  • 7 oz mushrooms
  • pepper
  • 6 crostini (toasted bread croutons)
  • 1 ¾ oz green olives

Preparation

20 minutes preparation + 50 minutes cooking

Clean and prepare for cooking the kidneys and the chicken livers, and cook and flavor these in a pan containing 2 Tbsp of butter.

Mix in the olives, pour in the Marsala wine sauce, and leave to gain flavor for a couple of minutes. Separately, with 2 Tbsp of butter, lightly brown the crushed garlic clove.

Remove and cook in the same butter over very high heat the sliced mushrooms seasoned with a pinch of salt. Foam 1/3 cup of butter in a pan, put in the chicken, seasoned with salt and pepper and dipped in flour. Drain when golden on both sides and put into a shallow dish.

Add the remaining butter to the cooking liquid, leave to fry gently and then brown the bread croutons in it. Arrange the golden croutons on a hot serving plate, put the chicken on top and garnish the center with the mushrooms.