Chicken Livers With Mushrooms

• 1 lb. chicken livers
• 1 (4 1/2 oz.) can mushrooms (stems and pieces)
• 1 tsp. salt
• 1/4 c. flour
• 1/4 c. margarine
• 1 small onion, chopped
• 1 can cream of chicken soup
• 1 soup can milk
• pepper to taste
• pinch of chopped parsley

1. Sprinkle livers with salt and half the flour to coat.
2. Heat butter in large skillet; add liver, onion and mushrooms and saute 5 or 6 minutes, turning occasionally.
3. Remove from skillet.
4. Blend remaining flour into fat in skillet until smooth, then gradually add soup and milk.
5. Add pepper to taste.
6. Cook gently 4 or 5 minutes, stirring to keep smooth.
7. When thickened, stir livers into the sauce.
8. Serve on cheese waffles or toast.
9. Sprinkle with parsley.
10. Best served on cornbread pancakes.
11. Serves 6.

chicken livers, mushrooms, salt, flour, margarine, onion, cream of chicken soup, milk, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075183 (may not work)