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Ingredients

How to make it

  • In a large deep fry pan, melt 3 tbsp. Of butter and saute the onions and the mushrooms.
  • Reserve the onions and mushrooms to a bowl. Leave any drippings in the pan.
  • Over medium heat, render the fat from the bacon and drain the bacon and reserve.
  • Leave the drippings in the pan.
  • In a paper sack, season one cup of all purpose flour generously with salt/pepper and nutmeg.
  • Add the drained and trimmed chicken livers and shake to coat very well with the flour mixture.
  • Add the chicken livers to the heated bacon grease/butter mixture over medium-high heat and quickly brown on each side.
  • When the livers are all brown but not cooked ‘hard’ and ‘dry’, add the wine, mustard and chicken broth.
  • Lower the heat and cook gently, 5 - 7 minutes.
  • Add the half and half and parsley, cook three minutes more, do not boil
  • Best served with buttered egg noodles or long grain rice.

Reviews & Comments 8

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    " It was excellent "
    mrtnzangel8 ate it and said...
    I agree with what yardsailor said!
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  • yardsailor 5 years ago
    Love chicken livers, wish I wasn't the only one in the the house that did!!!
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  • glowhitman 6 years ago
    Yum!
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  • unswissmiss 7 years ago
    This sounds SO good. I love liver, but usually make it with just onions and white wine. Here it's served with a potato pancake called rösti. Bacon and cream takes liver to a whole new level! (But I bet it would still be good with rösti.)
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  • notyourmomma 7 years ago
    Oh, I'm so happy you liked them. I have converted a few friends with this recipe. I have such fond memories of my mom and I tweaking the preparation together. God bless her, the day she passed away, this was the last dinner we shared.
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    " It was excellent "
    helewes ate it and said...
    These were really tasty..... A Winner!!!
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  • krumkake 7 years ago
    We are absolute chicken liver lovers around here. My "picky" daughter developed a love for them at an early age. Your variation to the standard prep (sauted w/bacon and onion) sounds positively mouth watering...this one goes to the top of my list -thanks for sharing it!
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    " It was excellent "
    helewes ate it and said...
    Yum, I'm a liver lover from way back, fried livers and fried okra were mainstays for me growing up in Ky. I will give these a try, sounds so good!!
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