February 06, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Mushrooms, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Make it from scratch more
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"My mom is a fan of chicken livers....this is one of the ways she prepares them."
Cook the bacon in a large skillet until crisp; remove bacon, reserving the drippings in the skillet. Crumble bacon and set aside.
Saute mushrooms and green onions in the bacon drippings for 2 to 3 minutes or until tender. Remove from skillet; set aside, and keep warm.
Add livers to the skillet and saute for 12 to 15 minutes or until tender. Add the reserved bacon mixture, mushroom mixture, wine, water, and bouillon cube. Cook 5 minutes or until the bouillon cube is dissolved and the mixture is thoroughly heated, stirring occasionally.
Serve over hot rice.
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