Chicken Pontalba

Ingredients

• 8 chicken breast fillets, halved
• ½ C + 2 tsp butter
• 4 tbs garlic, minced
• 2 C white onions, chopped
• 2 C green onions, chopped
• 1½ C boiled ham, chopped
• 2 C mushrooms, chopped
• 1½ C diced potatoes
• 3 tbs parsley, chopped
• ¾ C white wine
• 3 C Béarnaise sauce
• 1 tsp salt
• dash pepper

Directions

1. Poach Chicken: In a large skillet, combine 2 tbs butter, salt, pepper, and about ¼" water. Bring to a boil, add chicken breasts, cover, reduce heat, and simmer 7-12 minutes until cooked. Remove chicken and keep warm in a 175°F oven. Discard poaching liquid.
2. Fry Potatoes: Heat 3" peanut oil to 375°F. Fry diced potatoes about 2 minutes, until lightly golden. Drain and set aside.
3. Sauté Filling: Melt remaining butter in a pan. Sauté garlic, onions, ham, and mushrooms until browned. Add fried potatoes and parsley; cook 2 minutes. Keep warm.
4. Assemble: Place potato‑ham mixture in the center of each plate, top with a chicken breast, and spoon Béarnaise sauce generously over the chicken.
5. Serve: Serve immediately.

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