- 3 Tbsp. butter
- 1 lg. onion (sliced thin)
- 1 lg. green pepper (cut into bite-size pieces)
- 1 lb. chicken livers
- 1/2 cup chili sauce
- 1 tsp. lemon juice
In a large skillet, melt butter. Cook onions and peppers 10-15 minutes. Stir occasionally. Add cleaned livers to skillet and cook. Stir to coat on all sides. Stir in sauce and juice. Reduce heat to low. Cover pan and simmer 10 minutes more. Serve hot.
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