Livers With Sage

Preparation:

Preparation: Melt 80 g of butter, add the sage leaves and the cleaned chicken livers and brown them over high heat by shaking the pan. Add the ham into strips, salt and pepper. Continue cooking and when the livers are golden, remove them from the pan. Pour the wine into the cooking liquid and let it evaporate, add the remaining butter, pour the sauce over the livers and serve hot.