Chicken Rochambeau

Vicki Butts (lazyme)


This is a favorite entree at Antoines's in the French Quarter. It uses Marchand de Vin sauce - Marchand de Vin Sauce.

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.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 4 slice
    french bread, toasted
  • 4 slice
    roast chicken
  • 4 slice
    baked ham
  • 1 Tbsp
    parsley, minced
  • dash(es)
    worcestershire sauce
  • ·
    salt and pepper, to taste
  • 1 c
    bernaise sauce
  • 1 c
    marchand de vin sauce

How to Make Chicken Rochambeau


  1. Fry the ham and warm the chicken slices.
  2. 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.

Printable Recipe Card

About Chicken Rochambeau

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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