In a large skillet over high heat, brown the chicken livers in 1 tbsp of the butter. Add the broth, Marsala, anchovies, green onion and capers. Bring to a boil and cook for about 2 minutes or until the livers are pink in the centre. With a slotted spoon, remove the livers and place in a food processor. Let the broth reduce until almost dry and pour over the livers.
In the food processor, pulse the livers with the remaining butter (2 tbsp) for a few seconds at a time until coarse in texture but spreadable. Season with salt and pepper.
In a small saucepan over medium-high heat, fry the capers in the oil for 1 minute or until they begin to burst. Add the rosemary and cook until the capers and rosemary are crisp. Drain, if desired.
Serve the pâté at room temperature on toasted bread with the fried capers and rosemary.
If Marsala wine is unavailable, use another sweet wine like port or Madeira.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.