Chicken Livers With Mushrooms for 2

• 12 lb chicken liver
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (2 ounce) can mushroom stems and pieces
• 14 cup water
• 1 tablespoon flour
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 teaspoon parsley flakes
• 1 teaspoon instant chicken bouillon or 1 chicken bouillon cube
• toast, cut diagonally

1. If using frozen chicken livers, thaw.
2. Cut livers into halves if necessary.
3. Melt butter in 8-inch skillet; brown livers over medium heat, stirring occasionally, 3 to 4 minutes.
4. Stir in mushrooms (with liquid) and remaining ingredients except toast.
5. Heat to boiling.
6. Reduce heat; simmer uncovered, stirring occasionally, until livers are done, about 5 minutes.
7. Serve on toast.

chicken, butter, mushroom stems, water, flour, salt, pepper, parsley flakes, instant chicken

Taken from www.food.com/recipe/chicken-livers-with-mushrooms-for-2-263280 (may not work)