Lew'S Sauteed Chicken Livers

• 1 lb. chicken livers
• 6 strips bacon, diced
• 6 green onions, sliced
• 1 small clove garlic, pressed (optional)
• 1/2 lb. mushrooms, cleaned and sliced
• 1/3 c. white wine
• snipped parsley

1. In a large skillet saute bacon, remove and keep warm.
2. Add next 4 ingredients, saute 2 to 3 minutes.
3. Remove and add to bacon. Clean and wash livers.
4. Pat dry with paper towels.
5. In the palm of your hand place several livers.
6. With a sharp fork, prick them several times.
7. This prevents them from popping.
8. Repeat until all are done.
9. Dust with salt and pepper; dust with flour until all are covered.
10. Heat drippings.
11. Saute livers a few at a time, just until they are no longer pink in the center.
12. Do not overcook.
13. Add bacon, green onions, mushrooms and parsley.
14. Heat.
15. Add wine and simmer until wine has evaporated.
16. If too dry, adjust with hot water.
17. Serve on slices of hot buttered toast.
18. Enjoy.

chicken livers, bacon, green onions, clove garlic, mushrooms, white wine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577588 (may not work)