Chicken Rochambeau

Ingredients

4 Large Chicken Breasts, skinned, boned, split in half
Flour, seasoned with salt, pepper, and garlic salt
2 Tablespoons Flour
1 Tablespoon Worcestershire Sauce
Dash of Cayenne Pepper
8 Holland Rusks
1 and 1/2 Sticks of Butter
1 Cup Onion, minced
2 Cups Chicken Stock
1/2 Cup Mushrooms, chopped
1/2 Cup Burgundy Wine
1/2 Pound Boiled Ham, sliced

Instructions

Dredge the chicken in the seasoned flour and saute in butter until golden brown. Set aside and saute the onions in the remaining butter. Add the 2 tablespoons flour and brown mixture well. Blend in the chicken stock. Add mushrooms, Worcestershire sauce, 1/2 teaspoon salt and the cayenne pepper. Add the wine. Bring to a boil and pour over the chicken. Refrigerate overnight. In a 350 degree oven heat the chicken for about 1 hour before dinner. Heat the ham sliced by putting them in a little water at a slow boil. To serve, put 1 holland rusk on a dinner plate and top with 1 tablespoon of the hot sauce. Top with a slice of ham and another tablespoon of sauce. Put piece of chicken and top and cover with sauce. Serve with rice or pasta. As a vegetable, french green beans are nice. A word about the Holland Rusk. It is always hard to find, but essential to the dish. Holland Rusk is a round thick piece of very toasted bread. It comes in a round package. You might find it in the bread department or by package stuffing. Ask if you can't find it.