chicken pontalba
(1 rating)
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.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For chicken pontalba
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2 cpotatoes
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oil (for frying)
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1 1/2 cwhite onions, thinly sliced
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3/4 cgreen onions, chopped
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3 mdgarlic cloves, minced
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butter, for sauteing
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1 cfresh mushrooms, sliced, cooked (about 6 oz)
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1 1/2 cham, cooked, chopped (about 1/2 lb)
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3/4 cdry white wine
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3 Tbspparsley, minced
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salt and pepper, to taste
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8 lgskinless boneless chicken breasts
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seasoned flour
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1/2 cbread crumbs, sauteed, optional
- BERNAISE SAUCE (4 CUPS):
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8egg yolks
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2lemons, juiced
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2 1/2 cbutter
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salt and pepper
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1 Tbsptarragon vinegar
How To Make chicken pontalba
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1Peel 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.
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2In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
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3Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
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4Stir in wine and parsley.
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5Remove from heat; salt and pepper to taste and keep the mixture warm.
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6Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
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7Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
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8Bearnaise 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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