Chicken Rochambeau



I have some leftover baked chicken breasts as well as a bit of leftover beef gravy so I’m having this delicious dish for dinner tonight.  Many, many years ago I ordered this dish in the New Orleans French Quarter.  I think it was at Brennan’s or Antoine’s, but I honestly can’t remember which one.  It’s many flavor layers have lingered in my memory.  To this day, I put it up there with some of the very best chicken dishes I’ve ever eaten.  The entrée consisted of a tender, seared chicken breast resting atop a rich brown mushroom-wine reduction sauce.  The pièce de résistance was then topped with a delicious sauce bernaise.  The marriage of these two sauces, to my complete surprise, was simply amazing!

You have to do a little bit of a juggling act at the stove, as you have several pans going all at the same time.  I’ve streamlined the directions as much as possible.  The end result of your labors is well worth it!!  Trust me on this one.  As I don’t want my sides to have conflicting flavors that will compete with this delicate flavor synergy, I would recommend fairly simple vegetable to pair with this, perhaps a simple mashed cauliflower or something like sautéed carrots or squash, as shown.  You don’t want a lot of busy flavors in your sides, is my drift.  🙂

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 pretty good.  This dish is suitable for Paleo-Primal if you leave out the wine and use clarified butter).  Although this dish is higher in calories than most of my recipes due to the sauces.  Use a little less of the two sauces if you must lower calories also.

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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 (burgundy or claret are good choices, but any red will do)

Dash salt and black pepper

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

½ c. my Bernaise Sauce

DIRECTIONS:  Make your Bernaise sauce per that recipe’s instructions and set on rear stove burner that is turned off.  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 a bit more butter the next day to smooth it out.  It’s simply wonderful over scrambled eggs or to complement a grilled steak!

Butterfly the chicken breasts with a sharp knife. Heat butter and oil in non-stick skillet on high heat and sauté 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 center of the plate.  Set a chicken breast on top.  Spoon about ¼ c. Bernaise sauce on the top right down the center.  Serve with your favorite side dishes.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

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

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