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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 slices french bread, toasted
- 4 slices roast chicken
- 4 slices baked ham
- 1 tablespoon parsley, minced
- dash worcestershire sauce
- - salt and pepper, to taste
- 1 cup bernaise sauce
- 1 cup marchand de vin sauce
How To Make chicken rochambeau
-
Step 1Fry the ham and warm the chicken slices.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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