| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Appetizers, Microwave | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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