If you like chicken livers, you'll love this dish! I had bought chicken livers without having a recipe in mind, and found this one, to my delight. It smelled wonderful while cooking, and tasted even better. The only thing I varied was amounts of certain ingredients, according to what I had on hand; however, I did not have Marsala wine and used a sweet fortified wine in its place. The recipe did not mention when to add the balsamic vinegar, so I added it to the wine and stock. I had plenty of lovely broth which I did not thicken, just served as it was. (And, since I was at home and not at a formal dinner, I drank the last bits from my bowl - it was that good. Thanks StaciJane!