Title: Chicken Livers over Rice
Categories: Entree Alcohol
Yield: 5 Servings

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.

previous

next