Clean the chicken livers and put them in the buttermilk.
Mix together all the other ingredients, except the onions and oil
Both the above steps can be done the night before or 30 minutes before cooking.
Remove the chicken livers from the buttermilk and rince. Pat dry
In a large pan, on a medium hear, fry the onions until translucent.
Add the chicken livers and sear until browned on all sides
Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
If you choose to use cream, this is where you add it.
I served mine on shredded cabbage but can be served with what ever your choice of side.