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