1 lb. chicken livers
1 c. milk
1/4 c. butter or cooking oil
1 lg. onion, chopped
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 c. chicken broth
1 c. Madeira wine

Soak chicken livers in milk for at least 2 hours; drain.

In a skillet melt butter and saute onion. Mix flour with salt and pepper. Coat drained chicken livers; add livers to sauteed onion and stir fry for 5 minutes or until golden brown. Add broth and wine. Cover and simmer until livers are tender--for about 7 minutes.