Peel onion and garlic clove, dice finely and sauté in a little light butter. Extinguish with dry sherry, cook a little.
Pour in chicken soup, add salt, rosemary (a little) and bay leaf seasoning to taste and reduce everything together a little bit. As a last step, add butter repeatedly and thicken if necessary.
In the meantime, heat a little light butter in another frying pan.
Clean the chicken liver, season with pepper and fry in the frying pan until hot (the chicken liver must not roast too long and must still be slightly pink inside!). Then add meat and sauce together and sprinkle with parsley.
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