Best Chicken Rochambeau Recipes

CHICKEN ROCHAMBEAU image

Yield 2

Number Of Ingredients 13

Chicken Rochambeau Recipe
2 Chicken Breasts about 4-6 ounces each
2 Slices French Bread, 1/2 inch thick rounds, toasted under the broiler on both sides
2 Round Slices of Ham, lightly browned in butter
1/2 Recipe Marchand de Vin Sauce
1 Recipe Bearnaise Sauce
Parsley, finely chopped for garnish
For the Poaching Liquid:
3 Lemon slices
1 sprig Parsley
1 Bay leaf
1 tsp Black Peppercorns
1 tsp Kosher Salt

Steps:

Place the lemon slices, parsley, peppercorns, the bay leaf, and salt in a large saucespan. Cover with water by 2 inches. Bring to a boil, then reduce the heat to the point where the water is just steaming, just under a simmer. Add the chicken breasts, poach until they are just cooked through. To assemble: In the center of two heated serving plates, place the french bread rounds. Next, place the ham and top with a generous portion of Marchand de Vin. Place the chicken on the Marchand de Vin, finish with a generous portion of Bearnaise. Garnish with the chopped parsley.

Chicken Rochambeau image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Chicken

Number Of Ingredients 8

4 slice(s) french bread, toasted
4 slice(s) roast chicken
4 slice(s) baked ham
1 tablespoon(s) parsley, minced
dash(es) worcestershire sauce
- salt and pepper, to taste
1 cup(s) bernaise sauce
1 cup(s) marchand de vin sauce

Steps:

Fry the ham and warm the chicken slices.
Place 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.