Chicken livers with bacon

Yield: 1 servings

Measure Ingredient
5 slices Bacon
8 ounces Chicken livers, each cut into halves or fourths
4 ounces Mushrooms, sliced
1 medium Onion, chopped
½ cup Cold water I
1 tablespoon Cold water
1 tablespoon Gold Medal all-purpose flour
½ teaspoon Chicken bouillon granules
¼ teaspoon Garlic powder
⅛ teaspoon Pepper Toast triangles Chopped fresh parsley

Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel, reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken livers in bacon fat over medium heat about 4 minutes, stirring occasionally, until brown. Push to side of skillet. Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is tender.

Shake water flour, bouillon granules, garlic powder and pepper in tightly covered container; gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve over toast triangles. Garnish with parsley and reserved bacon.

4 servings.

Nutrition on Information per Serving Percent of U.S. RDA 1 serving

Calories 250 Protein 22% Protein g 15 vitamin A 100% Carbohydrate,g 20 vitamin C 18% Fat g 13 Thiamin 16% Cholesterol, mg 250 Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310 Calcium 2% Iron 34% From the files of Al Rice, North Pole Alaska. Feb 1994

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