Chicken Livers Over Rice

Name: Chicken Livers Over Rice
Yield: 5
Cuisine: Fusion
Ingredients: vegetable oil; chicken livers; salt; black pepper; white wine; beef gravy; butter; water; cornstarch; rice; rice

Yield

5 servings

Prep

5 min

Cook

15 min

Ready

25 min

Low Cholesterol, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
½	cup	vegetable oil
2	packages	chicken livers , (8oz)	*
¼	teaspoon	salt
1	pinch	black pepper ground	*
½	cup	white wine sweet	*
1 cn Beef gravy, (10		beef gravy (2oz)	*
2	tablespoons	butter or margarine
¼	cup	water
1	tablespoon	cornstarch
4	cups	rice brown, hot cooked
4	cups	rice white, hot cooked

Ingredients

Amount	Measure	Ingredient	Features
118	ml	vegetable oil
2	packages	chicken livers , (8oz)	*
1.3	ml	salt
1	pinch	black pepper ground	*
118	ml	white wine sweet	*
		beef gravy (2oz)	*
3E+1	ml	butter or margarine
59	ml	water
15	ml	cornstarch
946	ml	rice brown, hot cooked
946	ml	rice white, hot cooked

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.