Chicken Livers Gourmet

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                                                     PAGE 106

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CHICKEN LIVERS GOURMET

1 ( 4 oz) can sliced mushrooms

1/4 cup flour

1 1/2 teaspoon salt

1/4 teaspoon pepper

1 pound fresh chicken livers

2 Tablespoon instant minced onion

3 Tablespoon butter

1/4 teaspoon Worcestershire sauce

1 2/3 cup evaporated milk

1/2 cup sliced celery

2 cup ' instant 'rice

2 Tablespoon lemon juice

2 Tablespoon chopped dried parsley

    Drain mushrooms; reserve liquid. Mix flour with salt and pepper. Coat chicken livers in flour mixture. Gently cook mushrooms, minced onion and chicken livers in butter over medium heat ,about 10 minutes or until livers are browned. Add mushroom liquid and Worcestershire . Cover and cook over very low heat about 5-8 minutes or until livers are tender. Remove from heat and slowly stir in evaporated milk and celery. Return to low heat and cook, covered , about 5 minutes or until thickened. Prepare rice according to package directions. Just before serving, stir lemon juice and dried parsley into liver mixture. Serve over hot cooked rice. NOTE : 1 pound frozen chicken livers, thawed , may be substituted for the fresh.