4 tbsp. butter
1 lb. of chicken livers, washed and halved
1/2 c. chopped onions
1/4 tsp. dried oregano leaves
1/4 tsp. pepper
1/2 c. sour cream
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
Chopped parsley

Saute chicken livers and onions for 6 to 8 minutes in hot butter or until brown. Stir in oregano and pepper. Gradually stir in sour cream and cream of mushroom soup. Bring to a boil, stirring constantly. Reduce heat, simmer uncovered 5 minutes. Taste and season with salt if needed. Serve with noodles or rice. Also good with Polenta.