Chicken Livers Over Rice -

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

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.

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.