Total Calories: 210
Cut livers into 1- to 1 1/2 -inch pieces. Pat dry with paper towels.
In a small bowl, mix flour, salt, thyme, sage and pepper. Toss livers in seasoned flour mixture until evenly coated let stand for 10 to 15 minutes, tossing occasionally.
In a 10-inch skillet over medium-high heat, melt butter or margarine in oil. When foam subsides, remove livers from flour mixture, shaking off excess flour. Place half of the livers at a time in skillet, allowing space between. Reduce heat to medium and cook for 1 minute. Turn livers over and cook 1 minute longer or until very brown. Transfer to a bowl cover and keep warm.
Drain fat from skillet. Add lemon juice to skillet. Cook and stir over low heat to loosen particles from bottom of skillet drizzle over livers.
Serve livers over rice and garnish with parsley and lemon slices if desired.
*Prepare rice according to package directions, using chicken bouillon in place of the water and salt. One to 2 tablespoons of dried parsley flakes can be stirred into the cooked rice if desired.
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