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3 med. onions, diced (1 1/2 c.)
3/4 lb. mushrooms, sliced
2/3 c. flour
1/4 tsp. pepper
1 c. dry white wine
Hot cooked rice
6 tbsp. butter
2 lb. chicken livers
1 tsp. salt
1 c. chicken broth
1 c. sour cream
Parsley, chopped

Saute onions in 1 tablespoon of butter in a large skillet until soft, about 5 minutes. Remove with slotted spoon to a bowl. Add another tablespoon of butter to skillet with mushrooms; saute just until mushrooms are soft and begins to brown, tossing occasionally; remove to a bowl. Wash and pat the chicken livers dry. Shake in a bag of flour and reserve excess flour.

Melt 2 tablespoons butter in a skillet. Add only enough chicken livers to make a single layer. Brown on one side -- turn and brown on the other, to desired doneness. Transfer to bowl -- repeat with the remaining livers and butter. Remove to bowl.

Add 2 tablespoons of the reserved flour, salt and pepper to the skillet. Gradually stir in chicken broth and wine; bring to a boil, stirring constantly until the mixture is smooth and thickened slightly. Return onions and mushrooms to skillet; heat thoroughly. Add chicken livers and gradually stir in sour cream. Heat, but do not boil. Serve over hot cooked rice; garnish with chopped parsley.

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