Check and trim the chicken livers.
Heat frying pan until hot, then add half the butter.
Add the livers and colour well on both sides and take out, drain and keep warm.
Add the white wine and reduce by 2/3.
Add the stock and bring to the boil, then take off the heat.
Add the mustard and parsley and stir in the remaining butter.
Return the chicken livers to the sauce and heat through.
Meanwhile, stamp 4cm circles from the sliced bread and place on a baking tray.
Stir the sage into the olive oil and brush over the bread.
Place into the oven for 5 minutes until lightly golden.
Lift out each liver and place one on each of the toasted bread pieces.
Sprinkle each one with chopped chives and serve.
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