Chicken Livers with Mushrooms


1 pound chicken livers
3 tablespoons flour
salt and pepper
cooking oil
4 tablespoons butter
1 large onion, coarsely chopped
1/2 cup sliced mushrooms


Toss the chicken livers in the flour seasoned with salt and pepper and fry them, a few at a time, in the oil until nicely browned. Cook the onion in the butter in another pan until soft. Add the mushrooms and cook for a few minutes longer, stirring. Add the livers and sherry and simmer all together for about 5 minutes. Serve on hot buttered toast.


Serves 4


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