5 sl Raw bacon

  1 1/2 lb Chicken livers

      1 ts Salt

    1/8 ts Pepper

  2 1/2 tb Flour

    1/4 c  Finely chopped onion

     21 oz Canned chicken giblet gravy

      4 oz Sliced mushrooms, drained

  1. Place 5 slices of bacon in a 10-inch, heat-resistant, non- metallic

  skillet. Cover with a paper towel and heat in Microwave Oven 5 minutes or
  until bacon is crisp.
  2. Remove bacon and set aside.

  3. In a plastic bag combine flour, salt and pepper. Coat chicken livers

  with
  seasoned flour and place in hot bacon fat. Add minced onion.
  4. Heat, uncovered, in Microwave Oven 4 minutes. Turn chicken livers over

  and
  heat an additional 4 minutes or until chicken livers are browned.
  5. Add the canned chicken giblet gravy and heat, covered, in Microwave

  Oven 6
  minutes.
  6. Add mushrooms, stir and heat an additional 1 to 1 1/2 minutes in

  Microwave
  Oven.
  Tip: If chicken livers begin to pop, pierce them with the tines of a fork
  before continuing to cook. The popping is just the steam escaping through
  the
  thin membrane surrounding the livers.