1-2 containers chicken livers
1-2 boxes sliced mushrooms
1 small travel sized red wine
1 cup flour
Olive Oil for cooking

You can use any combination of spices that you like, by the teaspoon, more or less, such as, garlic powder, Italian Seasoning, etc. Feel free to experiment.

Rinse well under cold water:

One to two containers of chicken livers. Place chicken livers in a large ziploc bag, and add 1 travel-sized red wine. Zip bag closed, and place in a small bowl to help prevent, or catch spills, and let sit one to two days in the refrigerator.

In a fresh ziploc, place the flour with Salt and Pepper to taste, and 1 tablespoon of any variety of spices you choose. Close bag, and shake well. Re-open bag, and place the chicken livers inside, zip closed, and shake to coat livers well.

Over medium heat, cook mushrooms with 1 tablespoon Olive Oil. Add livers, and cook until well done in plenty of Olive Oil. Drain livers on paper towels some before serving.

Serve with a lightly dressed salad.

Submitted by: R. Miller