Ingredients
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2 tablespoons butter, plus
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1/2 cup butter
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3/4 teaspoon salt
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1 dash pepper
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water, for poaching
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8 boneless skinless chicken breasts, halved
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4 tablespoons garlic, finely minced
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2 cups green onions, chopped
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1 1/2 cups boiled ham, diced
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2 cups mushrooms, sliced
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1 1/2 cups potatoes, diced and deep fried about 2 minutes
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3 tablespoons parsley, chopped
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3/4 cup white wine
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3 cups bearnaise sauce
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2 cups white onions, chopped
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.