CHICKEN LIVERS OVER RICE

31.07.2008 | Author: Cook | Posted in Brown rice
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CHICKEN LIVERS OVER RICE


Servings: 5
Ingredients: 

  • 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.

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