Sauteed Chicken Livers

Source: Karen Coleman Poultry Plant
Cook Time: Number of Servings: 4

 1 Pound Chicken Livers
 1 Cup Butter or Margarine
 1 1/4 Cups Mushrooms, sliced
 1 Tbsp Green Onions, finely chopped
 1 Cup Chicken Broth
 1 Bay Leaf
 1 Tbsp Parsley, finely chopped
 1/2 Tsp Salt
 1/4 Tsp Pepper
 1 Pinch Thyme

Instructions:
Dredge chicken livers lightly with flour.  In a saucepan, heat
butter or margarine until foamy.  Add floured chicken livers and
cook until evenly browned.  Stir in the mushrooms, green
pepper, and green onions.  Continue cooking, stirring
frequently, until onion is tender.  Gradually blend in a mixture of
the chicken broth, bay leaf, parsley, salt, pepper and thyme. 
Cook stirring constantly until thickened.  Cover, simmer about
15 minutes longer.  Remove bay leaf, and serve with cooked
rice.