3 tbsp. butter
2 lg. onions, sliced or chopped
2 lg. green peppers, cut into bite-sized chunks
1 lb. chicken livers
1/2 c. chili sauce
1 tsp. lemon juice

In 12 inch skillet over medium high heat, in hot butter, cook onion and green peppers 10 minutes, stirring occasionally. Meanwhile, trim membrane from chicken livers.

Add livers to onions and peppers in skillet; cook until browned on all sides, about 5 minutes, stirring occasionally. Stir in chili sauce and lemon juice. Reduce heat to low; simmer 10 minutes, stirring occasionally. Makes 4 servings.