Chicken livers and 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 1½ 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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