Chicken livers

Yield: 2 servings

Measure Ingredient
1 pounds Chicken livers
½ cup Flour
1 teaspoon Salt
¼ teaspoon Pepper
3 \N Bacon;slices , diced
3 \N Green onions with tops, chopped
1 cup Chicken bouillon
1 can Mushroom soup
\N \N ;10-ounce can golden
1 can Sliced mushrooms 4-ounce (drained)
¼ cup White wine
\N \N ;dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated ch icken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingred ients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook, date unknown

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