Chicken Livers Marsala

3 tablespoons softened butter, or as needed

8 slices bread

¼ cup butter

1 pound fresh chicken livers, halved

2 slices prosciutto, diced

½ teaspoon dried sage

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup Marsala wine

1 tablespoon butter

Heat a large skillet over medium heat.

Spread softened butter evenly over both sides of each bread slice.

Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.

Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.

Remove chicken liver mixture from the skillet.

Top each bread triangle with a portion of the chicken liver mixture.

Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.

Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.