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.