Cut in two: 12 Chicken livers. Season them lightly with salt and paprika. Roll them in flour.
Melt 2 Tbls butter in a saucepan. Saute 2 Tbls chopped onion until brown. Add the ckicken livers. Stir and sauté them until they are brown. Stir in 1 tsp flour until lightly browned. Stir in 1/2 cup chicken or other stock slowly. Add ½ tsp Worcestershire sauce. Salt and pepper if needed.
Cook for 2 minutes. Serve on rice, scrambled eggs, or omelet, or place them in filled pancakes or on toast, etc.
4 servings