1 lb. chicken livers
2 tbsp. butter
1/2 c. sliced onion
1/2 lb. sliced mushrooms
1/2 c. canned tomatoes
1/2 tsp. Worcestershire sauce
1 tsp. flour
1/2 c. white wine
2 tsp. chopped parsley
1 tsp. salt

Wash livers, drain on paper towels and cut in half. In large skillet, melt butter and quickly brown livers, about 5 minutes. Remove from pan. Add mushrooms and onions to skillet and saute until golden. Remove from heat. Stir into skillet: Flour, tomatoes, wine, parsley, salt and sauce. Simmer about 5 minutes, stirring frequently. Add livers and vegetables to gravy and simmer a few minutes more. Serve on rice. Serves 4.