Chicken rochambeau
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Chicken rochambeau
  Chicken    Cajun    Brunch  
Last updated 6/12/2012 1:13:57 AM. Recipe ID 42626. Report a problem with this recipe.
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      Title: Chicken rochambeau
 Categories: Cajun, Brunch
      Yield: 4 Servings
 
      4 sl French bread toast; or 4
           -English muffin halves
      4 lg Slices roasted chicken
      4 lg Slices boiled or baked ham
      1 tb Minced parsley
           Salt and pepper to taste
      1 c  Hollandaise sauce
      1 c  Marchand de Vin sauce
 
  Fry the ham and warm the chicken slices. As an alternative to roast
  chicken, you may grill 1/2 a chicken breast pounded thin for each
  person. Place the French bread toast or English muffin on the plate,
  then the ham, then a generous amount of Marchand de Vin sauce, then
  the chicken, then top with the Hollandaise sauce. Garnish with
  parsley.
  
  Here's a recipe involving Marchand de Vin sauce, along with
  Hollandaise (the other sauce you can get on your tournedos at
  Antoine's, as well as other restaurants). It's Chicken Rochambeau,
  which is a favorite entr,e at Antoine's. This is a great dish to make
  around holiday time because it calls for roast chicken, and there's
  bound to be lots of roast chicken or turkey leftovers around many a
  New Orleans household at Christmas time. Typos By Jim Kirk -
  captain@iquest.net 




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Recipe ID 42626 (Apr 03, 2005)

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