2 slices of bacon
1 lb. chicken liver, cut into halves
2 tbsp. butter
1/2 lb. mushrooms, cut into quarters
2 green onions, sliced thinly using part of tops
1 tbsp. all-purpose flour
1/2 tsp. dried basil leaves
1/4 c. chicken broth
1/2 c. light half & half cream
Salt
4 English muffins, split, buttered & toasted

Cook bacon in a large frying pan until crisp and brown. Remove and drain on paper towels. Crumble bacon and reserve. Brown chicken livers well about 1/2 at a time in bacon drippings. Remove livers from pan and reserve them. Add butter to same pan. In it cook mushrooms, onions, stirring until mushrooms are light. Mix flour into mushrooms. Sprinkle with basil. Remove from heat.

Gradually mix in chicken broth and half and half. Return to heat, stirring constantly until thickened. Mix in chicken livers. Cook, stirring occasionally over medium heat just until livers are heated through. Taste and add salt if needed. Serve chicken livers over each English muffin. Sprinkle with reserved crumbled bacon.