Sunday, May 3, 2009

Chicken Livers

1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.Fry bacon pieces in large skillet; remove when brown. Add flour-coatedchicken livers and green onion to bacon grease in skillet; saute until lightlybrowned. Pour chicken bouillon into skiIlet and stir into drippings. Pourall into crockpot. Add browned bacon bits and all remaining ingredients.Cover and cook on Low 4 to 6 hours. Serve over rice, toast or butterednoodles.

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