Chicken Livers in Sour Cream

Cut chicken livers in half and gently saute them in the butter in a large skillet, turning frequently, for about 5 minutes. Remove livers; saute green pepper in same pan for 5 minutes. Sprinkle flour over green peppers and stir well.

Add sour cream and chicken broth.

Cook, stirring constantly, until mixture boils and thickens.

Add mushrooms, parsley, onion, salt and pepper to taste and Accent.

Just before serving, add livers to the sauce and heat gently, but thoroughly.