1 slice bacon, cut up
2 tbsp. butter (not really necessary)
1-2 tbsp. chopped onion, or shallot if you are feeling rich
1/2 lb. chicken livers, sliced & dredge in 2-3 tbsp. flour
About a c. of brown stock or beef broth (not bouillon)
1 tsp. lemon juice
1 c. sliced mushrooms, more or less depending on how many people you are serving
Chopped parsley
Dry sherry (about 1/4 c.)

Cook bacon and butter about 5 minutes. Remove bacon bits. Cook onion in fat about 2 minutes. Add liver, dredged in flour, cook about 2-3 minutes. Add wine - cook down quickly. Then add mushrooms, brown stock and lemon juice. Cook slowly 5-10 minutes. Serve over rice with parsley and bacon bits on top. Serves 3-4.