Chicken livers in mushroom cream sauce

Ingredients:

• 1 slice bacon (mine come 12-13 per lb)
• 1 T butter (herbed, if you like)
• 4 oz mushrooms (whatever kind/s you like, or a mix)
• 1 T vermouth or dry white wine
• 2 chicken livers
• 4 T heavy cream
• Quatre épices
• Onion granules
• Rubbed sage
• Chives, dried or fresh 

Directions:

1. Cut up the bacon slice into 8 or so pieces, and fry them.  Flip them so they brown on both sides.  When crispy, remove from pan.
2. Meanwhile, cut up the mushrooms.  After removing the bacon, dump in the mushrooms, and add the butter.  
3. Add a couple pinches of quatre épices, and twice as many pinches of rubbed sage.  Also add some salt and pepper.  
4. Saute until the mushrooms are done to your liking.  At this point, put the heat on medium low.
5. Right at the end of the mushrooms, add the vermouth/wine and stir.
6. Add the chicken livers and lay them across the mushrooms.  Cook undisturbed for 90ish seconds.
7. Flip the livers over, and add the cream.  Stir, and cover.  Cook for 90 more seconds.
8. Uncover and check the livers.  Flip so any bright red parts are down, while the sauce reduces a tad.  This will only take 20-30 seconds, unless you like your liver well-cooked.  To achieve the best flavor and texture, the liver should still be pink inside.
9. Plate the dish, and scrape the sauce and "bits" on top.
10. Sprinkle those bacon pieces on top.
11. Sprinkle the chives on top of that.
12. Season to taste with S&P.