Chicken livers over rice

5 servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil
2 packs Frozen chicken livers(8oz)
¼ teaspoon Salt
1 pinch Ground pepper
½ cup Sweet white wine
1 can Beef gravy(10 1/2oz)
2 tablespoons Butter or margarine
¼ cup Water
1 tablespoon Cornstarch
4 cups Hot cooked brown rice
4 cups Hot cooked white rice

Directions

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 1½-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.

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