2 onions, sliced thin
2 stalks celery, sliced thin
1 Tbsp. diet margarine
1 lb. chicken livers
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Sauté onions and celery in margarine until celery is wilted. Remove and set aside. Add livers and turn heat high. Cook, turning once or twice, until done, approximately 3 to 5 minutes. Top with onions and celery. Season with salt and pepper.

Exchanges per serving - 1 serving = 1 fat, 3 meat, 1 "A" and 1 "B" vegetable. Yields 4 servings, 279 calories per serving.