Scrumptious Chicken Livers
My recipe published by Southern Living


1 pound chicken livers
1/3 c. Chablis or other dry white wine
2 1/2 tbs. lemon juice
salt and pepper to taste
1/2 to 3/4 c. all-purpose flour
3-4 tbs. vegetable oil

Cut chicken livers in half; set aside.
Combine wine and lemon juice in a medium bowl;
add livers and toss.
Cover and marinate in refrigerator 30 min.

Drain livers on paper towels.
Sprinkle livers with salt and pepper;
dredge in flour.
Saute' livers in hot oil about 5 min.
or until livers are done.
Drain well on paper towels and serve immediately.
Yield: 4 servings.