1 lb. chicken livers
1/2 cup all-purpose flour
1 tsp. lemon pepper (McCormick)
canola oil, for frying
2 cups dairy sour cream
1 (10 oz.) can mushroom soup
1 (8 oz.) pkg. sliced mushrooms

Add lemon pepper to flour and dredge livers in mixture. Fry livers in canola oil until done. Mix livers with dairy sour cream, soup and mushrooms. Microwave for 7 minutes when ready to serve. Best with small slices of rye bread.

Even better 2 or 3 days later!

Submitted by: Marcia