Sherried Chicken Livers

Directions

Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels.

Sprinkle chicken livers with salt and pepper and cook in bacon drippings until well browned, removing to a plate as they are browned.

Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned.

Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth.

Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.

When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated through, about 2 or 3 minutes.

Adjust seasonings with salt and pepper.

Sprinkle with parsley and serve hot over rice, polenta or pasta.