Preheat oven to 200°F (100°C).
Pat liver dry. Season with salt and pepper and dredge with flour.
In a large skillet, fry bacon until it begins to crisp. Remove and set aside.
Drain off part of the bacon fat, add vegetable oil.
On medium heat, quick fry liver both sides so that inside is still light pink.
Transfer liver and bacon to a serving platter and keep warm in the oven.
Drain fat from skillet, pour in chicken broth and reduce by half over medium-high heat.
Remove from heat, stir in butter and a squeeze of lemon, and pour over liver.
Sprinkle with parsley.
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