- 6 slices bacon
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound chicken livers
- 1/2 cup dry white wine
- 2 teaspoons chopped fresh parsley
- Hot cooked rice or toast points
How to Make It
Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings in skillet.
Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 3 or 4 livers in bag; shake well. Repeat procedure with remaining livers. Brown livers in reserved bacon drippings. Reduce heat, and stir in wine. Cover, and simmer 5 minutes or until livers are done. Sprinkle reserved bacon and parsley over livers. Serve over rice or toast points.