Chicken Pontalba Recipes

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.

Steps:

• 1. Peel and dice enough potatoes to measure 2 cups. In a frying basket, lower the potatoes slowly into a deep fryer of hot oil (375 F. ) and fry until browned. Remove the basket and transfer potatoes to paper towels to drain.
• 2. In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
• 3. Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
• 4. Stir in wine and parsley.
• 5. Remove from heat; salt and pepper to taste and keep the mixture warm.
• 6. Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
• 7. Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
• 8. Bearnaise Sauce: In the top of a double boiler, whisk egg yolks and lemon juice until the mixture is thick and creamy. Whisk in melted and cooled butter, 2 tablespoonfuls at a time, lifting the pan occasionally to let the mixture cool. Add tarragon vinegar and whisk the sauce until it is thick. Salt and pepper to taste.