Chicken Pontalba

Recipe by Marlene.
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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