Chicken Rochambeau


Many, many years ago I ordered this wonderful dish somewhere in New Orleans down in the French Quarter.  But for the life of me I can’t remember if it was at Brennan’s, Antoine’s, but one of them, for sure.  What I DO remember is it was REAL good! This dish was made with a seared chicken breast, a rich brown mushroom wine sauce and a Bernaise sauce to top it off.  The marriage of these two sauces, much to my complete surprise, was amazing!

You have to do a little bit of a juggling act with lots of little pans going on your stove-top all at the same time, but I’ve streamlined the directions as much as possible for you. The end result of your juggling act is well worth it.  As I don’t want my sides to have conflicting flavors that will compete with this delicate flavor synergy, I usually serve fairly simple vegetables with this.

This dish is not suitable for Induction due to the bit of wine in the brown sauce.  You could omit the wine and have the dish, however.  Won’t be quite as good, but doable.  This dish is suitable for Paleo-Primal if you leave out the wine.  Although this dish is higher in calories than most of my recipes, a quick review of the macro-nutrients may outweigh the high-cal price you have to pay to enjoy this dish. Very impressive nutritional stats on this one.


2   5-oz skinless, boneless chicken breasts

1 T. unsalted butter

1 tsp. olive oil

1 c. rich brown gravy (I used leftover gravy from a stewed beef roast)

¼ c. chopped parsley

¼ c. red wine (or rose will do)

Dash each salt and pepper

4 oz. canned mushrooms, drained (or sauteed fresh if you have them on hand)

1 c. Bernaise Sauce (my recipe is here: )

DIRECTIONS:  Make your Bernaise sauce by that recipe’s instructions and set on rear of stove handy.  If it gets thick while waiting to do remaining steps, add a bit more butter and warm it up slightly on lowest heat possible, whisking constantly.  You will have about ½ c. of the Bernaise sauce leftover, but it’s great warmed up with some butter the next day over scrambled eggs or a grilled steak!  Butterfly the chicken breasts with a sharp knife. Heat butter and oil in non-stick skillet on high heat and saute chicken until golden on each side and thoroughly done (about 5-6 minutes on a side).    While those are browning, in another non-stick skillet, add beef gravy, red wine, parsley, salt and pepper and the drained mushrooms.  Bring to light boil and then lower heat and simmer to reduce just a bit while you get the plates for plating.  To plate, spoon about 1/2 c. of the brown mushroom sauce in a tidy puddle on the plate.  Set a chicken breast on top.  Finally, spoon about ¼ c. Bernaise sauce on the top down the center and serve your favorite vegetables alongside.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

786 cals, 55.7g fat, 5.3g carbs, 1.3g fiber, 4g NET CARBS, 46.7 g  protein


3 thoughts on “Chicken Rochambeau

    1. I’m OK, Jen. My MIL passed away Wednesday so DH has been a bit busy with arrangements. Her COPD from a lifetime of heavy smoking, on top of 4th stage Alzheimers finally took her from us. She’ll be missed by all those who knew her. Very sweet lady who was dealt a very difficult hand in life. Services will be in Dallas probably on Feb 1st. Then I get busy again the first of March when DB flies down from Seattle and we do Mom’s income taxes. UGH. Hers are so complicated.

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