Sauteed Chicken Livers

1 pound chicken livers, cut into bit size pieces
3 tablespoons butter, or margarine, melted
1/2 pound mushrooms, fresh, sliced
1/2 cup onion, sliced
1 teaspoon flour, all-purpose
1/2 teaspoon salt
14 1/2 ounces tomatoes, undrained
1/2 cup wine, dry white
2 teaspoons parsley, fresh, chopped
1/2 teaspoon worcestershire sauce
1 rice, hot cooked


Directions:

Saute chicken livers in butter 5 minutes or until brown.

Remove livers, and drain on paper towels, reserving drippings
in skillet. Saute mushrooms and onion in drippings until onion is golden. Stir in flour and salt. Add tomatoes, wine, parsley, and worcestershire sauce; bring
to a boil.

Reduce heat and cook 5 minutes, stirring often.

Add chicken livers; simmer 5 additional minutes.

Serve over rice.