Chicken Rochambeau

By á-30

Ingredients

• For the Poaching Liquid:
• 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
• 3 Lemon slices
• 1 sprig Parsley
• 1 Bay leaf
• 1 tsp Black Peppercorns
• 1 tsp Kosher Salt

Preparation

Step 1

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.