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.