Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. (Introduction by Malcolm H,bert, cookbook author, former food and wine editor of the San Jose Mercury News, and a gentleman of fine Louisiana stock.) In New Orleans, this entree is considered to be one of the finest dishes ever created. It was first made at Brennans restaurant in the French Quarter by Chef Paul Blange in the early 1950s. "It was named after the beautiful Baroness Pontalba who came to New Orleans in the 1700s," says Ted Brennan, one of the owners. Like the Baroness who gave lavish parties and served rich creative Creole dishes, Chicken Pontalba is a rich lavish dish that is truly Creole in creation. Knowing that every restaurant has "signature" dishes to enhance its reputation, Blange searched his culinary repertoire to create something different. And what could be more different than cooked chicken breasts napped with Bearnaise sauce all on a bed of deep fried potatoes, diced ham, mushrooms, onions, garlic and white wine? Typos By Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct 24, 1997
