Chicken Livers in White Wine

From the kitchen of Tona Thornburg Court, Bridgeton MO.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 3  slices bacon
• 1⁄4 cup  finely chopped onion
• 1 (8 ounce) can  sliced mushrooms, drained
• 1⁄2 lb chicken liver, quartered
• 1⁄3 cup dry white wine
• 1⁄2 teaspoon salt
• 1  dash pepper
• 1  dash Tabasco sauce
• 4  cups  hot buttered rice

Directions

1. Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.