Cut chicken livers in halves and roll in seasoned flour.
Melt butter in heavy saucepan.
Cook onion and mushrooms until tender.
Add chicken livers and cook gently, stirring constantly, until lightly browned (about 3 minutes).
Stir in 1 tsp.flour and cream.
When smooth and bubbling add sherry, salt, pepper and Worcestershire sauce.
Cook 2 minutes over medium heat.