Chicken Pontalba
![photo by Marlene.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/92/41/3/piclMH7k3.jpg)
photo by Marlene.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
![photo by Marlene.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/92/41/3/pic5b0DJa.jpg)
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
directions
- 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.
Questions & Replies
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Reviews
-
We thouroughly enjoyed this dish. It is rather labor intesive, but the result was worth it. The flavors were lovely together, and the bernaise sauce was the right choice. I cut this recipe to 4 servings, and it worked well. Thank you for sharing this wonderful recipe. It will definately go into my tried and true cookbook.
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If I could give this more stars, I definitely would! It was absolutely delicious. I did as Marlene suggested and prepared the Bernaise sauce first. I did not deep fry my potatoes. Using red potatoes, with the skin on, I just microwaved them with salt, pepper and a little butter, adding just a pinch of rosemary. As I was preparing this dish, I was thinking that it was more difficult than I was used to. But as it came together, I realized that it was just because I was not familiar with the recipe. Next time it will be a breeze. I have made plans to serve it to my in-laws and know they will love it. Marlene, that was my sophisticated review! Now for the real one, DH and I were "shoveling" this in because it was so good. I cannot wait to have the leftovers tonight! I can highly recommend this dish and don't let what seems difficult persuade you not to try it. Try it, you will not be disappointed! Thanks Marlene1964, definitely a keeper and repeater! Prepared in participation with November 2004 Pick a Chef!
RECIPE SUBMITTED BY
Marlene.
United States
Pretty much says it all , doesn't it.