Tender pan-fried chicken livers are served on slices of bread drizzled with a lively mustard sauce, parsley and sage.


  • 12 fresh chicken livers, trimmed

  • 50g (2oz) butter

  • 75ml (½ glass) white wine

  • 125ml (4fl oz) chicken stock

  • 1tbsp grain mustard

  • 1tbsp chopped parsley

  • 4 slices white bread

  • 2 tbsp olive oil

  • 1 tbsp chopped fresh sage

  • 2 tbsp chopped chives

  • Salt & pepper


  • 1.

    Check and trim the chicken livers.

  • 2.

    Heat frying pan until hot, then add half the butter.

  • 3.

    Add the livers and colour well on both sides and take out, drain and keep warm.

  • 4.

    Add the white wine and reduce by 2/3.

  • 5.

    Add the stock and bring to the boil, then take off the heat.

  • 6.

    Add the mustard and parsley and stir in the remaining butter.

  • 7.

    Return the chicken livers to the sauce and heat through.

  • 8.

    Meanwhile, stamp 4cm circles from the sliced bread and place on a baking tray.

  • 9.

    Stir the sage into the olive oil and brush over the bread.

  • 10.

    Place into the oven for 5 minutes until lightly golden.

  • 11.

    Lift out each liver and place one on each of the toasted bread pieces.

  • 12.

    Sprinkle each one with chopped chives and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 419kj
  • Fat Total 25g
  • Saturated Fat 10g
  • Protein 26g
  • Carbohydrate 18g
  • Sugar 2g
  • Sodium 555mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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