Chicken Livers with Mushrooms & Onions

• 1 lb. chicken livers quartered
• 1/4 cup all purpose flour
• 2 tbs. vegetable oil
• 2 cups sliced fresh mushrooms
• 1 large onion, thinly sliced
• 1/4 cup reduced sodium chicken broth
• 1/2 tsp. dried basil leaves, crushed
• 1/4 tsp. each salt and black pepper
• 2 tbs. minced parsley

Rinse chicken livers, drain and pat dry. Place the flour on a sheet of wax paper. Coat livers with flour. In a 12 inch nonstick skillet, heat oil over moderately high heat. Add chicken livers, mushrooms and onion. Cook, stirring constantly, for 5 minutes or until the chicken livers are just slightly pink inside. Stir in the broth, basil, salt and pepper. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Sprinkle with parsley. Serve with hot cooked rice.

Comments by Lady Di: Very Good - November 2, 1999