Honey Ginger Chicken
INGREDIENTS:
5 sl Bacon 1 tb Gold Medal all-purpose
8 oz Chicken livers, each cut -flour
-into halves or fourths 1/2 ts Chicken bouillon granules
4 oz Mushrooms, sliced 1/4 ts Garlic powder
1 md Onion, chopped 1/8 ts Pepper
1/2 c Cold water I -Toast triangles
1 tb Cold water -Chopped fresh parsley
5 sl Bacon 1 tb Gold Medal all-purpose
8 oz Chicken livers, each cut -flour
-into halves or fourths 1/2 ts Chicken bouillon granules
4 oz Mushrooms, sliced 1/4 ts Garlic powder
1 md Onion, chopped 1/8 ts Pepper
1/2 c Cold water I -Toast triangles
1 tb Cold water -Chopped fresh parsley
Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel, reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken livers in bacon fat over medium heat about 4 minutes, stirring occasionally, until brown. Push to side of skillet. Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is tender.
Shake water flour, bouillon granules, garlic powder and pepper in tightly covered container; gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve over toast triangles. Garnish with parsley and reserved bacon.
4 servings.
Nutrition on Information per Serving Percent of U.S. RDA
1 serving
Calories 250 Protein 22% Protein g 15 vitamin A 100% Carbohydrate,g 20 vitamin C 18% Fat g 13 Thiamin 16% Cholesterol, mg 250 Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310 Calcium 2% Iron 34%
Shake water flour, bouillon granules, garlic powder and pepper in tightly covered container; gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir I minute. Reserve a few pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve over toast triangles. Garnish with parsley and reserved bacon.
4 servings.
Nutrition on Information per Serving Percent of U.S. RDA
1 serving
Calories 250 Protein 22% Protein g 15 vitamin A 100% Carbohydrate,g 20 vitamin C 18% Fat g 13 Thiamin 16% Cholesterol, mg 250 Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310 Calcium 2% Iron 34%