• 1 – 1½ lb chicken livers
• salt
• freshly ground pepper
• flour
• 4 T butter

Method:
Wash and dry livers well. Sprinkle lightly with salt, pepper and flour. Saute in butter until browned, 7-8 minutes. Serves 2-3 with rice.

Cooking tip: Chicken livers should be pierced with the tip of a sharp knife or with a fork before sauteing. They will be juicier and will not spurt or spatter.