5 slice bacon
8 oz chicken livers, each cut into halve; s or fourths
4 oz mushrooms, sliced
1 medium onion, chopped
1/2 cup cold water i
1 tablespoon cold water
1 tablespoon gold medal all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/8 teaspoon pepper toast triangles chopped fres; h parsley
Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel, reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken livers in bacon fat over medium heat about 4 minutes, stirring occasionally, until brown. Push to side of skillet. Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is tender.
Shake water flour, bouillon granules, garlic powder and pepper in tightly covered container; gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve over toast triangles. Garnish with parsley and reserved bacon.
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