Chicken Liver Toasts

Dice the onion very finely, making vertical and horizontal cuts on the vegetable before slicing.

Prepare the chicken livers by removing all sinew and fibers, using only the smooth part, and cut them into smaller pieces.

Season the livers generously with salt and black pepper, mixing well to distribute the seasonings, and set aside.

In a skillet, melt the butter and toast the slices of bread on both sides so they absorb the fat well, then set the bread aside.

In the same skillet, add olive oil and butter, and brown the livers over medium heat, being careful not to overcook them.

Add the diced onion to the livers in the skillet and sauté until it starts to caramelize.

Pour in the white wine, and if desired, flambé (wait for the alcohol to evaporate).

Stir in the heavy cream, soy sauce, black pepper, and parsley, mix well, and let the sauce reduce slightly.

Assemble the dish by placing a slice of bread on the bottom, topping it with the liver and sauce, and finishing with a garnish of parsley and more black pepper.