Chicken Livers Over Rice
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1/2 cup vegetable oil
- 2 pkg frozen chicken livers (8oz)
- 1/4 teaspoon salt
- 1 pinch ground pepper
- 1/2 cup sweet white wine
- 1 can beef gravy (10 1/2 oz)
- 2 tablespoon butter or margarine
- 1/4 cup water
- 1 tablespoon cornstarch
- 4 cup hot cooked brown rice
- 4 cup 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
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.
Serving Size: Makes 5 Servings