Chicken Rochambeau

Ingredients

• 4 slices toast
• 4 large slices roast chicken
• 4 large slices ham
• ¼ lb fresh mushrooms
• 1 tbs butter
• 1 C beef stock
• Juice of ½ lemon
• 1 tbs parsley, minced
• 1 C Hollandaise sauce
• 1 C Marchand du Vin
• Dash Worcestershire sauce
• Salt and pepper to taste

Directions

1. Prep Meats: Fry ham and warm chicken slices.
2. Assemble: Place toast or an English muffin on each plate, top with ham, a generous spoonful of Marchand du Vin, then the chicken.
3. Finish: Spoon Hollandaise sauce over top and serve immediately.

Chef's Notes

• Alternatively, you can use half a grilled chicken breast pounded thin per person.

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