CHICKEN PONTALBA
In New Orleans, this entree is considered to be one of the finest dishes ever created. It was first made at Brennan's restaurant in the French Quarter by Chef Paul Blange in the early 1950's. It was named after Baroness Pontalba who gave lavish parties and served rich creative Creole dishes. Everything other than the chicken...
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h
Number Of Ingredients 20
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.
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