Chicken Livers in Wine Sauce

• 2 Tbsp butter or margarine
• 1 lb chicken livers, cut in bite-size pieces
• 1/4 cup dry sherry or madeira wine
• 2 Tbsp snipped parsley
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp pepper
• Toast rounds, optional

In 8-inch skillet or chafing dish, melt butter or margarine. Stir in liver. Cook and stir, uncovered, over medium heat 4-5 minutes. Add wine, parsley, lemon juice, salt and pepper; heat through. Serve livers on appetizer toast rounds or in a chafing dish with wooden picks.