Fresh lemon juice and crushed oregano leaves flavor these chicken livers. For entertaining they can be served in a chafing dish so they stay hot.

1 lg. chicken livers
2 tbsp. lemon juice
1/2 c. all purpose flour
1 tsp. dried oregano leaves, crumbled
1/2 tsp. salt
1/8 tsp. pepper
Pinch garlic powder
Pinch onion powder
1/4 c. butter

1. Remove and discard fat and white tissue from chicken livers. Cut large chicken livers into halves; sprinkle with lemon juice.

2. Combine flour, oregano, salt, pepper, garlic powder and onion powder in shallow dish. Dip livers into flour mixture to coat.

3. Melt butter in large skillet over medium heat. Add livers and cook on both sides until light brown, 3 to 4 minutes on each side. Reduce heat to low; cook until livers are tender, 5 to 8 minutes longer. Serve hot.