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In a 10 inch skillet; cook 3 slices of bacon until crisp. Remove bacon from skillet and crumble. Add 1 pound chicken livers to skillet and cook over medium heat for 5 minutes or until slightly pink in center. Remove chicken livers from skillet and keep warm in oven (about 175 degrees). In same skillet, cook 1 1/2 cups of sliced mushrooms and 1 1/2 cups of chopped onions for 2-3 minutes. Remove from skillet. Add 1/2 cup of sherry, 1/2 cup water, and 1/2 teaspoon of chicken bouillon granules to same skillet. Bring to a boil and cook, uncovered, until liquid is reduced to 1/2 cup. Stir together 1 tablespoon of all-purpose flour and 1 cup of dairy sour cream. Gradually stir hot liquid into sour cream mixture. Return sour cream mixture to skillet and stir in crumbled bacon, chicken livers, mushrooms, and onions. Cook slowly until heated through. DO NOT BOIL. Serve on hot noodles with snipped parsley, if desired. 5-6 servings
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