Chicken Pontalba Recipes

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CHICKEN PONTALBA



Chicken Pontalba image

Cooked chicken breasts, drizzled with Bearnaise sauce.. served on a bed of deep fried potatoes , diced ham, mushrooms, onion, garlic and white wine...... I got this off the internet YEARS ago. I've only made it once!! I lost the recipe and it took me forever to find it again! I remember feeling slightly overwhelmed while making this(feeling like I had so much to do at once) but the end result was worth it!! ** I used packaged Bearnaise Sauce** **The only tips I can think of is I would start this recipe by making the Bearnaise sauce so it's done and deep frying the potatoes so they're done. ** Also, as you can see by the picture , smaller pieces of chicken are just fine too!

Provided by Marlene.

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons butter, plus
1/2 cup butter
3/4 teaspoon salt
1 dash pepper
water, for poaching
8 boneless skinless chicken breasts, halved
4 tablespoons garlic, finely minced
2 cups white onions, chopped
2 cups green onions, chopped
1 1/2 cups boiled ham, diced
2 cups mushrooms, sliced
1 1/2 cups potatoes, diced and deep fried about 2 minutes
3 tablespoons parsley, chopped
3/4 cup white wine
3 cups bearnaise sauce

Steps:

  • In a large skillet, put in the 2 Tblsp.
  • butter, salt, pepper, and add about 1/4" water to the pan.
  • Bring this poaching liquid to a boil.
  • Add chicken breasts and cover.
  • Lower heat and simmer 15 minutes, or until the breasts are done.
  • With a slotted spoon remove the breasts and keep warm in a 175* oven.
  • Discard poaching liquid.
  • In another saucepan or skillet, melt the remaining butter and saute the garlic, onions, ham and mushrooms until they are brown.
  • Add the wine and reduce by one-third.
  • Add fried potatoes and parsley and cook 2 minutes.
  • Remove and keep warm in the oven.
  • To assemble the Pontalba, put 1/8 of the potato/ham mixture in the center of the plate.
  • Place on each side of the mixture one half of a chicken breast.
  • Top each breast with a generous amount of Bearnaise sauce.

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