Chicken livers

2 servings

Ingredients

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

Directions

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