1 c. sliced onions
2 tbsp. butter
1 lb. chicken livers
pinch of pepper
1 chicken bouillon cube
1/4 c. water
1 c. sour cream

In large skillet, saut onions in butter until tender. Add chicken livers and pepper; saut 8 to 10 minutes. Add chicken bouillon cube and water; dissolve. Stir in sour cream. Serve over rice or noodles.