Chicken Livers In Sour Cream

• 1 lb. chicken livers
• 4 Tbsp. butter
• 1 green pepper
• 2 Tbsp. flour
• 1/2 pt. sour cream
• 1/4 c. chicken broth
• 1 (4 oz.) can mushrooms
• 2 Tbsp. chopped parsley
• 2 Tbsp. grated onion
• salt and pepper
• 1/2 tsp. Accent

1. Cut chicken livers in half and gently saute them in the butter in a large skillet, turning frequently, for about 5 minutes. Remove livers; saute green pepper in same pan for 5 minutes. Sprinkle flour over green peppers and stir well.
2. Add sour cream and chicken broth.
3. Cook, stirring constantly, until mixture boils and thickens.
4. Add mushrooms, parsley, onion, salt and pepper to taste and Accent.
5. Just before serving, add livers to the sauce and heat gently, but thoroughly.

chicken livers, butter, green pepper, flour, sour cream, chicken broth, mushrooms, parsley, onion, salt, accent

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973547 (may not work)