1 1/2 lbs. frying chicken livers
Flour
5 tbsp. butter
Garlic powder, salt and pepper
1/2 lb. fresh mushrooms sauteed in butter
1/3 c. California Dry Sherry or Sherry
1/3 c. chopped green onion
1/3 c. chopped fresh parsley

Soak livers in cold water for 30 minutes. Drain and dry on paper towels. Lightly dust livers with flour. Melt butter in frying pan which can be covered tightly. Brown livers quickly over fairly high heat so livers remain pink inside. Reduce heat to low. Add seasonings, sauteed mushrooms and Sherry. Stir until slightly thickened (more Sherry may be added as required). Sprinkle onions and parsley over top. Cover and steam for two minutes. Serve immediately. Can be served with rice or prepared as an appetizer.