Chicken Livers from Provence (and Seattle)

Here's a favorite recipe for the end of the month, when the money is running low but you need to eat something nutritious and tasty -- and easy.
OK, I know there are liver haters out there. But I've converted many into loving ONLY this liver dish and requesting it for special occasions! Trust me -- it tastes kind of like chicken nuggets, only with more flavor and a richer texture.
The original recipe came from Pierre Franey's More 60- Minute Gourmet book, but I've changed it enough that now, it's mine!
Best to use fresh chicken livers, of course. (Ask your grocer or butcher to save for you when they come in, before they're frozen.) But I made it last night with frozen, and it sang!

Foies de Volailles Provençale

1 lb. fresh chicken livers
1/2 lb mushrooms
8 T olive oil
3/4 c flour
1/2 tsp salt, preferably sea salt (1/4 tsp if it's not)
1/4 tsp black pepper
dash allspice (freshly ground is best)*
2 to 4 T butter
2 to 4 T minced garlic
3 T to 4 T finely chopped parsley or fresh basil, cut in thin strips
1/2 to 1 chopped tomato*
lemon wedges
10-inch skillet

Clean chicken livers by cutting off any membranes. Cut livers into quarters, put in a bowl and sprinkle with salt, pepper and allspice. Set aside.
Clean mushrooms and trim. Cut into halves or quarters if they're large.
Heat a skillet over medium-high heat, add about 2 T of olive oil and when it's hot but before it smokes, saute the mushrooms for about five minutes, tossing the pan occasionally, until they're light, golden brown on the caps. Remove from pan and wipe the pan clean.
Place flour in a bag, add about one-quarter of the livers, and shake until they're coated.
Add 3 T olive oil to skillet, heat over medium-high heat, until the oil is hot but not smoking. Remove the livers one at a time from the bag, shake a bit to remove excess flour and place in the hot oil. Place the next batch of livers in the bag.
Cook the livers about two minutes on each side, until they're crusty and golden brown. Remove them and set them on towels. Repeat until all the livers are cooked.
Wipe out the pan again. Add the butter and heat it until it's frothy. Add the livers and mushrooms and heat, shaking the pan, for a few minutes, until they're heated through. Toss the minced parsley or basil, the garlic and the diced tomatoes on top. Serve with lemon wedges, generously sprinkling juice over everything.

Note: The trick with this recipe (for liver converts) is to cut the pieces small enough so the crispiness offsets the livery-ness. For liver lovers, of course, you'll want to make the pieces larger so they can really get a liver hit.
Great with a hearty red wine, preferably something from Provençe, and a green salad with a vinaigrette dressing.