1 1/4 lb. chicken livers
1 1/2 tbsp. butter
2 c. mushrooms
1 c. sliced onions
1 c. sliced green peppers
1 1/2 tbsp. flour
1 c. tomatoes
1/4 c. dry white wine
2 tbsp. chopped parsley
1 tsp. Worcestershire sauce

Halve the chicken livers. Heat butter in a large skillet and cook livers turning once, about 3 minutes. Transfer livers to a plate. Add mushrooms, onions and pepper to skillet and cook until tender. Sprinkle mixture with flour and cook stirring 1 minute. Add tomatoes, wine and parsley, Worcestershire sauce and salt if desired. Simmer stirring about 15 minutes. Return livers to skillet and cook 5 minutes.