1 lb. chicken livers
3 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. sliced onion
1 tsp. flour
1 (8 oz.) can tomatoes, drained
1/2 c. dry white wine
2 tsp. chopped parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Toast points

1. Wash chicken livers, drain on paper towel, cut each in half.

2. In hot butter in large skillet, quickly brown chicken livers, about 5 minutes. Remove as browned.

3. Add mushrooms and onion to skillet; saute until golden, about 5 minutes. Remove from heat.

4. Stir in flour, tomatoes, wine, parsley, salt and Worcestershire; simmer, stirring frequently, about 5 minutes. Add chicken livers, simmer 5 minutes longer.

5. Turn into serving dish. Surround with toast points. Sprinkle with chopped parsley if desired. Makes 4 servings. Serve over rice or egg noodles.