Chicken Marengo from Executive Chef Dominick Lee

2 plump chicken breast

4 TB butter

1 clove garlic

1/3 cup white wine preferably Bordeaux

1 cup tomato sauce

1/3 c beef broth

12-16 each chef mix mushrooms from DR Delicacy

(Sauté with olive oil salt and pepper

2 farm eggs (pre poached)

1/4 lb Maine lobster and claw from DR delicacy

4 slices sourdough bread

2 TB Black Summer Truffle Peelings from DR Delicacy

Preheat Oven to 400F

Season Chicken Breast with Salt and Pepper cook in oven with 2 TB butter until done use a ovenproof pan that can double as a sauce pan since you’ll be building the sauce in this.

Remove Cooked Breast. Throw in garlic then deglaze with white wine. Reduce wine by 2/3. Beef broth and tomato sauce also reduce by 1/2. Incorporate the rest of Butter.

Place lobster in sauce and poach until done.

Add truffle slices in.

Add mushrooms and chicken in.

Add Poached Egg

Allow everything to heat up together in pan be mindful some simply brinning all ingredients to a hot temperature inside sauce.

Place breast on plate top with lobster claw.

Mushrooms on side with poached egg. Serve with toasted sourdough onside.