Sauteed Chicken Livers and Brandy

1 lb. fresh chicken livers
2 tbsp. butter
1/2 med. onion, chopped
2 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. coarse black pepper
1 clove garlic, minced
1/2 tbsp. paprika
2 tbsp. brandy
1/2 c. heavy whipping cream
Parsley to garnish
Lemon to garnish

Wash chicken livers. In a heavy saute pan melt butter until hot. Add chicken livers and brown evenly. Add next 6 ingredients and cook until the livers are cooked almost all the way through. Add brandy and flame. Add cream and bring to a boil. Boil 2 minutes.

Place on a hot platter and garnish with parsley and lemon. Serve with toast wedges.