Chicken Pontalba

"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! "
photo by Marlene. photo by Marlene.
photo by Marlene.
photo by Marlene. photo by Marlene.
Ready In:




  • 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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  1. 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.
  2. 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!


Pretty much says it all , doesn't it.
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