Chicken Pontalba
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).