|From Nola Cuisine Images – (reedited)|
Since I mentioned the fancy New Orleans chicken dishes in my Chicken Clemenceau post, I figured I would feature a few more. This is a favorite at Antoine’s* though they use a Brown Rochambeau Sauce, where I use Marchand de Vin.
*Note* – Antoine’s reopened December 29th.
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
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.
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
Be sure and check out my ever growing Index of Creole and Cajun recipes which links to all of the recipes featured on this site!