Chicken Rochambeau Recipe
From twill10 9 years ago
- 1 hr. to make
- Serves 2
This is a favorite at Antoine’s* though they use a Brown Rochambeau Sauce, I use Marchand de Vin.
Ingredients
- chicken Rochambeau Recipe shopping list
- 2 chicken breasts about 4-6 ounces each shopping list
- 2 Slices French bread, 1/2 inch thick rounds, toasted under the broiler on both sides shopping list
- 2 Round Slices of Ham, lightly browned in butter shopping list
- 1/2 Recipe Marchand de Vin Sauce shopping list
- 1 Recipe Bearnaise Sauce shopping list
- Parsley, finely chopped for garnish shopping list
- For the Poaching Liquid: shopping list
- 3 Lemon slices shopping list
- 1 sprig Parsley shopping list
- 1 Bay leaf shopping list
- 1 tsp black peppercorns shopping list
- 1 tsp Kosher Salt shopping list
How to make it
- 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.
- Makes 2 Servings
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