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Creole Chicken Rochambeau
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a fabulous main dish, presented beautifully on individual serving plates as it takes a little "layering' to make the presentation perfect. A good way to use some already cooked or roasted chicken, sliced thin.
1-2 boneless skinless chicken breasts
Since this is a layered presentation, have all components cooked and ready to assemble (keeping them warm) for serving. Use already cooked chicken breast, thinly sliced. Or using fresh chicken breasts, cut into slices about 1/4 - 1/2 inch thick and pounded out a bit to make nice even shapes. Then saute the chicken breasts in a heavy bottomed saute pan heated with the olive oil. Sprinkle with a little Worcestershire sauce and cook only a few minutes to lightly brown and to cook thoroughly. Remove chicken from pan and add the sliced ham to heat it. To arrange, place the toasted bread on each plate and then a slice of ham, and then a generous amount of the Marchand de Vin sauce, and then a chicken slice, and then Bearnaise sauce to cover nicely. Garnish with the snipped parsley and serve!
Recipe created 2015-03-02.