1 c. cooked rice
1 lb. mushrooms (or 1 - 8 oz. can)
1 lb. chicken livers
1/4 c. butter
4 tbsp. flour
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. sherry

In large frying pan combine mushrooms, chicken livers and butter and cook until tender. Sprinkle with flour and mix thoroughly. Add broth and cook until sauce is thick. Add salt and pepper, then add sherry. Heat thoroughly. Serve over rice.