1 lb. chicken livers
4 slices bacon
1 med. yellow onion, sliced
1/2 c. flavored bread crumbs
1/4 c. flour
1/2 tsp. seasoned salt
Sugar
1/2 tsp. instant beef bouillon
1/2 c. hot water
1/3 c. sherry, med. or sweet

Cook bacon slowly until crisp. Remove and drain. Saute onion in bacon fat until transparent. Mix bread crumbs, flour, seasoned salt and sugar. Dredge chicken livers in dry mixture. Dissolve bouillon in hot water. Add chicken livers to onion and bacon fat and saute for 3-4 minutes. Add beef bouillon and sherry and simmer 4-5 minutes. Serve with or over rice with crisp bacon as a garnish. Can be made without bacon, use oil to saute onion.