1/2 cup Vegetable oil
2 pk Frozen chicken livers(8oz)
1/4 tsp Salt
1 pinch Ground pepper
1/2 cup Sweet white wine
1 cn Beef gravy(10 1/2oz)
2 Tbs Butter or margarine
1/4 cup Water
1 Tbs Cornstarch
4 cup Hot cooked brown rice
4 cup 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.