Chicken Pontalba

Vicki Butts (lazyme)


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 can be made ahead and reheated.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • 2 c
  • ·
    oil (for frying)
  • 1 1/2 c
    white onions, thinly sliced
  • 3/4 c
    green onions, chopped
  • 3 medium
    garlic cloves, minced
  • ·
    butter, for sauteing
  • 1 c
    fresh mushrooms, sliced, cooked (about 6 oz)
  • 1 1/2 c
    ham, cooked, chopped (about 1/2 lb)
  • 3/4 c
    dry white wine
  • 3 Tbsp
    parsley, minced
  • ·
    salt and pepper, to taste
  • 8 large
    skinless boneless chicken breasts
  • ·
    seasoned flour
  • 1/2 c
    bread crumbs, sauteed, optional

  • 8
    egg yolks
  • 2
    lemons, juiced
  • 2 1/2 c
  • ·
    salt and pepper
  • 1 Tbsp
    tarragon vinegar

How to Make Chicken Pontalba


  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.

Printable Recipe Card

About Chicken Pontalba

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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