Instructions: Melt 3 Tbsp of the butter in a 10" skillet; add the onion and green pepper, and saute for 5 minutes until softened. Stir in the mushrooms and cook for about five minutes, or until they have given up their juices. Remove veggies. Add 2 more Tbsp butter. Add the chicken livers and saute for five minutes. Replace veggies. Add the paprika and flour, and stir to coat all the ingredients equally. Add the chicken broth and simmer until the livers are done as much as desired. Season with salt and pepper, and reduce heat. Stir in the sherry and the sour cream, and reheat but do not allow to boil. Serve the chicken livers on a bead of hot boiled rice, plain boiled potatoes or pasta, and garnish with parsley.

Serves six.

Buchanan.

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