Ingredients
1 lb chicken livers, trimmed and sliced into bite-sized pieces
10¾ oz condensed chicken soup, (1 can), or condensed mushroom soup
2 cups mixed vegetables, of your choice, frozen and thawed
1 cup chicken broth, sliced
½ cup all purpose flour
¼ cup white wine
8 oz mushrooms, of your choice, fresh and sliced
4 oz bacon rashers, diced
2 oz green onions, sliced
vegetable oil, add more as needed
salt and ground black pepper, to taste
1 cup mashed potatoes
½ tsp parsley, chopped
Preparation
Stir together the condensed chicken soup and chicken broth then set aside.
Season your flour in a mixing bowl with salt and pepper and stir.
Dredge the chicken livers in the flour mixture and set it aside.
Heat up a skillet over medium heat then add your bacon. Saute for roughly 5 to 8 minutes until crispy then drain and set aside.
Using the same skillet, add the green onions and mushrooms and saute them until translucent. Add oil as needed, then drain and set aside.
Increase to medium-high heat then add the chicken livers. Sear until golden brown on both sides, using the same skillet. Add more oil as needed.
Reduce heat to medium-low then add the green onions and mushrooms back. Saute briefly, deglaze with white wine, and reduce briefly.
Add the cooked bacon, mix vegetable and condensed soup mixture and mix.
Cover and cook on low for 5 minutes. Then adjust seasoning with salt and pepper.
Serve over steamed rice, mashed potatoes, or buttered noodles and garnish with parsley!
