chicken rochambeau
This is a favorite entree at Antoines's in the French Quarter. It uses Marchand de Vin sauce - https://www.justapinch.com/recipes/sauce-spread/gravy/marchand-de-vin-sauce-2.html. It's pretty much an open-faced sandwich with chicken (or turkey) and ham. As an alternative to roast chicken, you can grill a chicken breast pounded thin for each person. Prep time is for using leftover meats and does not include time to make the 2 sauces.
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For chicken rochambeau
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4 slicefrench bread, toasted
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4 sliceroast chicken
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4 slicebaked ham
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1 Tbspparsley, minced
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dashworcestershire sauce
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salt and pepper, to taste
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1 cbernaise sauce
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1 cmarchand de vin sauce
How To Make chicken rochambeau
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1Fry the ham and warm the chicken slices.
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2Place the French bread toast on the plate, then the ham, then a generous amount of Marchand de Vin sauce, then the chicken, then top with the Bearnaise sauce. Garnish with parsley.
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