Chicken Livers With Mushrooms

• 1/2 lb chicken liver, seperated
• 2 tablespoons margarine
• 10 ounces mushroom stems and pieces, canned
• 1/4 cup water
• 1 tablespoon flour
• 1/4 teaspoon salt, if desired
• 1/8 teaspoon pepper
• 1 teaspoon parsley flakes
• 1 teaspoon instant chicken bouillon or 1 chicken bouillon cube

1. Boil water, add bouillon to dissolve, set aside.
2. Melt margarine in 8 inch skillet.
3. Brown livers over medium heat, stirring occasionally for 3-4 minutes.
4. Stir in mushrooms (with liquid)
5. Add bouillon/water, flour, salt(if using), pepper and parsley.
6. Heat to boiling.
7. Reduce heat and simmer uncovered
8. Stir occasionally until livers are done, about 5 minutes.
9. I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
10. I also add about 1/4 cup of diced onions and fry with liver for added flavour.
11. I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

chicken, margarine, mushroom, water, flour, salt, pepper, parsley flakes, instant chicken

Taken from www.food.com/recipe/chicken-livers-with-mushrooms-168717 (may not work)