Chicken livers & mushrooms

4 Servings

Ingredients

Quantity Ingredient
5 slices Raw bacon
1½ pounds Chicken livers
1 teaspoon Salt
⅛ teaspoon Pepper
2½ tablespoon Flour
¼ cup Finely chopped onion
21 ounces Canned chicken giblet gravy
4 ounces Sliced mushrooms, drained

Directions

1. Place 5 slices of bacon in a 10-inch, heat-resistant, non- metallic skillet. Cover with a paper towel and heat in Microwave Oven 5 minutes or until bacon is crisp. 2. Remove bacon and set aside. 3. In a plastic bag combine flour, salt and pepper. Coat chicken livers with seasoned flour and place in hot bacon fat. Add minced onion. 4.

Heat, uncovered, in Microwave Oven 4 minutes. Turn chicken livers over and heat an additional 4 minutes or until chicken livers are browned. 5. Add the canned chicken giblet gravy and heat, covered, in Microwave Oven 6 minutes. 6. Add mushrooms, stir and heat an additional 1 to 1

½ minutes in Microwave Oven. Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook.

The popping is just the steam escaping through the thin membrane surrounding the livers.

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