Chicken Livers And Mushrooms
|Bacon slices||5 (Use Raw Ones)|
|Chicken livers||1 1⁄2 Pound|
|Flour||2 1⁄2 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Canned chicken giblet gravy/Cream of chicken soup||21 Ounce (Two 10.5 Ounce Package)|
|Canned sliced mushrooms||4 Ounce, drained|
Place 5 slices of bacon in a 10-inch, heat-resistant, non-metallic skillet.
Cover with a paper towel and heat on full power 5 minutes or until bacon is crisp.
Remove bacon and set aside.
In a plastic bag combine flour, salt and pepper.
Coat chicken livers with seasoned flour and place in hot bacon fat.
Add minced onion.
Heat, uncovered, on roast for 6 minutes.
Turn chicken livers over and heat on roast for 6 minutes or until chicken livers are browned.
Add the canned chicken giblet gravy and heat, covered, on roast for 8 minutes.
Add mushrooms, stir and heat, uncovered, on roast for 2 minutes.
Serving size: Complete recipe
Calories 1308 Calories from Fat 534
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 12.1 g60.7%
Trans Fat 0.4 g
Cholesterol 2456.1 mg818.7%
Sodium 5689.4 mg237.1%
Total Carbohydrates 65 g21.8%
Dietary Fiber 1.7 g6.9%
Sugars 1.8 g
Protein 132 g263.5%
Vitamin A 1507.3% Vitamin C 207.9%
Calcium 7% Iron 350.1%
*Based on a 2000 Calorie diet