Sauteed Chicken Livers
|Chicken livers||2 Pound, rinsed and drained|
|Milk||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|White pepper||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
1. Marinate chicken livers in milk in refrigerator overnight.
2. Drain chicken livers (reserve milk;). Coat livers evenly with a mixture of the flour, salt, and pepper.
3. Heat butter in a large skillet, add livers, and cook, turning occasionally, until lightly browned.