Chicken Livers Over Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Alcohol, Main dish | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 2 | Frozen chicken livers, 8oz | |
| 1/4 | t | Salt |
| 1 | pn | Ground pepper |
| 1/2 | c | Sweet white wine |
| 1 | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 948
Calories From Fat: 275
Total Fat: 31.5g
Cholesterol: <1mg
Sodium: 153.8mg
Potassium: 47.8mg
Carbohydrates: 165.2g
Fiber: 10.2g
Sugar: <1g
Protein: 13g