• 2  pounds chicken livers, thawed if frozen
• ¹/₂ cup enriched all-purpose flour
• 1  teaspoon salt
• ¹/₄ teaspoon ground white pepper
• ¹/₃ cup butter or margarine
• 1  cup orange sections, cut in halves
• 1  can (6 ounces) broiled mushrooms
• Fresh parsley, snipped

1. Rinse chicken livers and drain on absorbent paper. Mix flour, salt, and pepper; coat chicken livers evenly.
2. Heat butter in a large skillet, add chicken livers, and cook 10 minutes, or until livers are lightly browned and tender. Mix in orange sections; heat.
3. Meanwhile, heat mushrooms in their broth in a small skillet.
4. Arrange cooked chicken livers and heated orange sections on a hot platter. Top with mushrooms and sprinkle with parsley. Serve immediately.

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