2 lbs. chicken livers
1/2 c. flour
1/2 tsp. salt
1 tsp. pepper
About 6 tbsp. butter
2 tbsp. oil
2 med. onions, chopped
3 cloves garlic or use garlic powder to taste
About 1/3 c. sherry

Mix the flour, salt and pepper in a brown bag. Put the chicken livers, a few at a time, in the bag and shake until completely coated.

In a heavy fry pan, heat the butter and oil. Cook livers 8 to 10 minutes. Remove from pan and add the chopped onions and garlic cloves. When onions are transparent, return the livers to the pan and add the sherry. Cook over a high flame for 1 or 2 minutes. Good over rice! Serves 4.