1/2 cup vegetable oil
2 packages (8 ounces each) frozen chicken livers, thawed, drained and cut into halves
1/4 teaspoon salt
Dash of pepper
1/2 cup sweet white wine
1 can (10 1/2 ounces) beef gravy
2 tablespoons margarine or butter
1/4 cup water
1 tablespoon cornstarch
3 to 4 cups chow mein noodles
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 livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in margarine until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over noodles. 4 or 5 servings.
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