Clean your chicken livers, I just rinse my off, pull off any stringy things and fat.
Chop your livers into pieces the size you like. My wife likes smaller pieces, so I cut them about 1/4 inch size.
Chop your onion. A small dice is usually better in this dish.
Melt butter in a skillet or pan. I actually prefer a pan for this one. Use medium heat.
Add livers and onions to pan. Saute for 6-8 minutes, until brown.
Stir in oregano and pepper. Stir for a Minute.
Gradually stir in sour cream.
Gradually stir in cream of mushroom soup.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, 5 minutes.
Taste, add salt if you need it.
Serve over noodles or rice.
