Poulet sauté Marengo (Sautéed Chicken Marengo with Crayfish and Fried Eggs)

Ingredients

• chicken
• oil
• 1 1/2 decilitres white wine
• 2 tomatoes
• a point of crushed garlic
• 10 very small cooked mushrooms
• 10 slices of truffle
• 4 heart-shaped croûtons
• 4 crayfish
• 4 small eggs
• a pinch of coarsely chopped parsley

Instructions

1. Sauté the chicken in oil, then drain off the oil.
2. Deglaze the sautoir with the white wine and reduce by half.
3. Add the peeled, pressed and roughly chopped tomatoes (or the tomato purée), a point of crushed garlic, the very small cooked mushrooms and the slices of truffle.
4. Dress the chicken and cover it with the sauce and garnish.
5. Surround it with the heart-shaped croûtons fried in butter, the trussed crayfish cooked in court-bouillon and the small fried eggs.
6. Sprinkle the surface with a pinch of coarsely chopped parsley.