Sauted Chicken Livers with Onions and Mushrooms

• 1 pound chicken livers
• 1/2 cup pancake flour
• 1/2 teaspoon salt
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 large onions coarsely chopped
• 1 cup mushrooms chopped
• 1/2 cup margarine

1. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie.
2. (Plastic bag is best.)
3. Coat livers in pancake mixture, coating thoroughly.
4. Set aside on paper plate.
5. Heat 2 tablespoons margarine or oil in a frying pan and saute onions until just clear.
6. Remove onions and set aside.
7. In a clean pan, heat 1/4 cup margarine on a medium to high heat.
8. Place livers in pan side by side one at a time.
9. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat.
10. If necessary add more margarine by adding small amounts around the edge so as not cool down pan.
11. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.
12. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.

chicken livers, pancake flour, salt, garlic, black pepper, onions, mushrooms, margarine

Taken from recipeland.com/recipe/v/sauted-chicken-livers-onions-mu-39851 (may not work)