Ingredients

1 lb. chicken livers
1 lb. mushrooms, sliced
1 small onion, sliced thin
4 Tbsp. butter
2 Tbsp. olive oil
salt and freshly ground pepper
1/2 C. dry white wine
4 slices of buttered toast
2 Tbsp. chopped parsley

Cooking Instructions

Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and Saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings for an additional minute or two. Adjust the seasonings. Serve on squares of hot buttered toast and garnish with parsley.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)