See below ingredients and instructions of the recipe
1 lb Chicken livers 1 lg Onion; coarsely chopped
1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped
1/2 ts Salt 1/2 c Margarine OR
2 ts Garlic powder 3 tb Olive oil (give or take)
1/2 ts Pepper or dried basil
* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating
thoroughly. Set aside on paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just
clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to
high heat. Place livers in pan side by side one at a time. As soon as
edges start to brown turn livers over one at a time, put onions and
mushrooms into pan and lower heat. If necessary add more margarine by
adding small amounts around the edge so as not cool down pan. Saut
slowly and tenderly for another 2 or 3 minutes on a medium heat or
Remove from heat and serve immediately with a rice pilaf or alone as
Source: Sheri Maurer - Mom's only dish!