2 slices bacon
3/4 C sliced, fresh mushrooms
1/4 C chopped onion
8 oz chicken livers, cut-up
1/4 tsp instant chicken bouillon granules
1/4 C hot water
1/2 C dairy sour cream
1 Tbl flour
2 Tbl dry sherry
Hot cooked noodles
In an 8-inch skillet cook bacon til crisp. Remove bacon and drain on paper towels, reserving 1 Tbl drippings in skillet. Crumble the bacon and set aside.
Cook the sliced mushrooms and chopped onion in the reserved drippings until tender but not brown. Add the chicken livers; cook 5 to 6 minutes or just til slightly pink in the center.
In a small mixing bowl dissolve bouillon in hot water. Stir together sour cream and flour in another bowl. Gradually stir in some of the bouillon mixture into the sour cream mixture. Return all to the mixing bowl. Stir in the sherry.
Add the sour cream mixture to the liver mixture in the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve the liver mixture over hot cooked noodles; garnish with the crumbled bacon. Sprinkle with the snipped parsley, if desired. Makes 2 servings.
Substitutions: We only had about 4 ounces of liver and 4 ounces of beef so we used both instead of just liver. The bacon was turkey bacon and instead of parsley, we used green onions. This was served with a side of buttered broccoli. YUMMY-YUMMY-YUMMY!
For a thrown together meal on a work night, this was pretty quick and comforting. I would like to have this one again relatively soon.