Chicken Livers and Mushrooms
- 5 sl Raw bacon
- 1 1/2 lb Chicken livers
- 1 ts Salt
- 1/8 ts Pepper
- 2 1/2 tb Flour
- 1/4 c Finely chopped onion
- 21 oz Canned chicken giblet gravy
- 4 oz Sliced mushrooms, drained
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 1 1/2 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.
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 1 1/2 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.
