Spanish Chicken Livers (Higados De Pollo A La Espaniola) - cooking recipe

Ingredients

2 tablespoons flour
salt
pepper
1 lb chicken liver
4 tablespoons butter
4 -5 green onions, chopped
2 (4 ounce) cans mushrooms, undrained
1/3 cup sherry wine

Preparation

Add salt and pepper to flour.
Coat chicken livers in seasoned flour.
Melt butter in a skillet over medium-high heat.
Add chicken livers and saute until lightly browned, 2-3 minutes.
Add onions and saute another minute or two.
Add mushrooms, with their liquid, and sherry.
Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.