1 lb. chicken livers
1 tsp. salt
1/4 c. flour
1/4 c. butter
1 sm. onion, chopped
Pepper to taste
1 (4 1/2 oz.) can mushrooms, stems & pieces
1 can chicken soup
1 soup can of milk
Few sprigs parsley, finely chopped

Place livers on waxed paper. Sprinkle with salt and half the flour to coat. Heat butter in large skillet, add livers, onions and mushrooms and saute 5 or 6 minutes, turning occasionally. Remove livers from skillet. Blend remaining flour into fat in skillet until smooth, then gradually add soup, milk and pepper. Cook gently 4 or 5 minutes, stirring to keep smooth. When thickened, stir livers into the sauce. Serve on cheese waffles or toast and sprinkle with parsley. Serves 6.