1 lb. chicken livers, each cut into halves or fourths
3 green onions, with tops, sliced
2 tbsp. butter
1/2 tsp. salt
2 med. peeled or unpeeled cooking apples, each cut into eighths
1/4 c. brown sugar, packed

Cook chicken livers and onions in butter in 10 inch skillet over medium heat about 6 minutes, stirring occasionally, until livers are brown.

Sprinkle with salt. Push to side of skillet. Arrange apples in skillet; sprinkle with brown sugar. Cook uncovered over medium heat about 8 minutes, stirring occasionally, until apples are tender and glazed. Serve sauce over livers. Garnish with onion tops, if desired. 4 servings.