Chicken Livers over Rice
- 1/2 c Vegetable oil
- 2 pk Frozen chicken livers(8oz)
- 1/4 ts Salt
- 1 pn Ground pepper
- 1/2 c Sweet white wine
- 1 cn Beef gravy(10 1/2oz)
- 2 tb Butter or margarine
- 1/4 c Water
- 1 tb Cornstarch
- 4 c Hot cooked brown rice
- 4 c Hot cooked white rice
Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with
salt and pepper. Cook and stir livers in hot oil until brown, about 3
minutes; drain.
Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered
1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat.
Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into
cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling.
Boil and stir 1 minute. Serve over rice.
salt and pepper. Cook and stir livers in hot oil until brown, about 3
minutes; drain.
Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered
1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat.
Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into
cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling.
Boil and stir 1 minute. Serve over rice.
