CHICKEN PONTALBA

CHICKEN PONTALBA image

Yield 8

Number Of Ingredients 14

Ingredients

2 teaspoons plus 1/2 cup butter
3/4 teaspoon salt
Dash of pepper
Water for poaching
8 chicken breasts, boned, skinned and halved
4 tablespoons garlic, finely chopped
2 cups white onions, chopped
2 cups green onions, chopped
1-1/2 cups boiled ham, chopped
2 cups mushroom, sliced
1-1/2 cups diced potatoes, deep fried about 2 minutes
3 tablespoons parsley, chopped
3/4 cup white wine
3 cups Bearnaise sauce

Steps:

In a large saute pan or skillet put in the 2 tablespoons butter, salt, pepper, and add about 1/4 inch water to the pan. Bring this poaching liquid to the boil, add breasts, cover, lower heat and simmer 15 minutes or until the breasts are done. With a slotted spoon remove the breasts and keep warm in 175 degree oven. Discard the poaching liquid. In another sautepan 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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