Sautéed Chicken Marengo

Ingredients

• 1200 gChicken
• 60 gButter
• 30 mlOlive oil
• 200 gMushroom
• 100 mlWhite wine
• 1 pcsGarlic
• 150 mlDemi-glace
• 30 mlTomato
• 120 gBread
• 4 pcsEgg
• 120 gShrimp
• 5 gParsley
• 4 gSalt

Instructions

1. 1

   Preparation

   • Season the chicken pieces with salt and pepper and pat dry.
   • Cut the bread into 4 heart‑shaped croutons (or use 4 thick slices) and set aside.
2. 2

   Brown the chicken

   • Heat 40 g butter and 1 tbsp (15 ml) olive oil in a large skillet.
   • Brown the chicken in batches over medium‑high heat until well colored (about 8–10 minutes total).
   • Remove the chicken and keep aside.
3. 3

   Mushrooms and sauce

   • Add remaining 1 tbsp (15 ml) olive oil, sauté mushrooms until browned.
   • Add one finely chopped garlic clove for a few seconds.
   • Deglaze with 100 ml white wine and reduce slightly.
   • Stir in 150 ml demi‑glace and 2 tbsp (30 ml) tomato sauce, bring to a simmer and reduce. Season to taste.
4. 4

   Finish

   • Return the chicken to the pan and simmer in the sauce 8–12 minutes until cooked.
   • Fry the 4 croutons in 20 g butter until golden.
   • Fry 4 eggs sunny‑side up.
   • Warm the prawns briefly (poach or pan‑sear for 1–2 minutes).
5. 5

   Plating

   • Place the chicken on plates and spoon over mushrooms and sauce.
   • Surround with croutons, place one fried egg and prawns alongside each portion.
   • Sprinkle with chopped parsley and serve immediately.