CHICKEN ROCHAMBEAU

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Chicken Rochambeau image

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.

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.

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