Sauteed Chicken Livers Provencal

• 500 g (1 lb) chicken livers trimmed, washed and dried
• 90 g (3 <

Melt the butter in a frying pan or skillet. Add the livers and the shallots. Brown the livers quickly and then add the garlic, parsley and thyme. Season with salt and pepper and add the lemon juice. Serve very hot, cooked medium—medium rare.