Chicken Livers & Mushrooms
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 1 ½ | pounds |
chicken livers
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
onions
finely chopped |
|
| 21 | ounces |
chicken gravy
|
*
|
| 4 | ounces |
mushrooms
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 680.4 | g |
chicken livers
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 38 | ml |
all-purpose flour
|
|
| 59 | ml |
onions
finely chopped |
|
| 606.9 | ml/g |
chicken gravy
|
*
|
| 115.6 | ml/g |
mushrooms
drained |
|
Directions
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.
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, in Microwave Oven 4 minutes.
Turn chicken livers over and heat an additional 4 minutes or until chicken livers are browned.
Add the canned chicken giblet gravy and heat, covered, in microwave oven for 6 minutes.
Add mushrooms, stir and heat an additional 1 to 1½ minutes.
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.
