1/2 c Vegetable oil 2 pk Frozen chicken livers(8oz) 1/4 t Salt 1 pn Ground pepper 1/2 c Sweet white wine 1 cn Beef gravy(10 1/2oz) 2 T Butter or margarine 1/4 c Water 1 T 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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