Louisiana Creole & Cajun- Chicken Rochambeau

Yesterday I bought a little cookbooklet Louisiana Creole & Cajun by Margaret Maring. It is an American Cooking Guild book. Today is Mardi Gras so it is appropriate to post a recipe from it. This recipe doesn't really seem Creole or Cajun, but I like the name. The scan above is from the booklet.
I visited New Orleans about twenty years ago and have always wanted to go back. It almost seemed like a foreign country compared to where I live. Everything was so different and the seafood was so reasonable. Even though I live on the coast seafood as always been expensive.

Chicken Rochambeau

2 tablespoons butter
1 cup finely chopped green onions with tops
1-2 cloves garlic, finely chopped
1 tablespoons flour
1 cups chicken stock, heated
1/2 cup chopped mushrooms
1/2 cup dry red wine, Burgundy or Claret
1 tablespoon Worcestershire
1/8 teaspoon cayenne pepper or to taste
Salt to taste
4 chicken breast, boned
1 tablespoons flour seasoned with salt and pepper
6 tablespoons butter
6 tablespoons oil
4 slices Canadian bacon
4 Holland rusks or toasted English muffin
1 recipe standard Bearnaise Sauce (may be prepared ahead)
Preheat oven to 350 degrees. In a large heavy saucepan over medium heat, melt the 2 tablespoons butter until it foams. Add the green onions and the garlic and cook until they are soft but not brown. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spoon. Remove from heat and whisk in the hot chicken stock and return to heat and cook until mixture begins to thicken. Add the mushrooms and simmer for 15 minutes. Add the wine, Worcestershire, cayenne and salt. Cook for 2-3 more minutes and taste for seasoning.
Wash and dry the chicken breasts; coat with the seasoned flour. In a large skillet over medium-high heat, melt the butter and oil. Add floured chicken and saute until golden brown on all sides. Place in a shallow oven-proof dish and bake at 350 for 20-30 minutes until done.
To assemble and serve: Broil the Canadian bacon until hot. Arrange Holland rusks on serving plates. Warm the mushroom sauce. Place a slice of Canadian bacon on each Holland rusk, cover with the mushroom sauce. Place chicken breasts over the sauce and spoon 2-3 tablespoon Bearnaise sauce over all. Pass extra Bearnaise sauce at the table. 4 servings