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 Bearnaise sauce
• 1 tsp salt
• dash pepper

Directions

1. In a large saute pan or skillet put in the 2 tablespoons butter, salt, pepper, and add about ¼ inch water to the pan. Bring this poaching liquid to the boil, add breasts, cover, lower heat and simmer 7-12 minutes or until the breasts are done.
2. With a slotted spoon remove the breasts and keep warm in 175° oven. Discard the poaching liquid.
3. In another small pot, heat 3" of peanut oil to about 375° and deep fry the diced potatoes for about 2 minutes. Remove, drain, and set aside.
4. In another pan, melt the remaining butter and saute the garlic, onions, ham and mushrooms until they are brown. Add fried potatoes, parsley and cook 2 minutes. Remove and keep warm in the oven.
5. To assemble the Pontalba, put the potato/ham mixture in the center of the plate, top with a chicken breast, and top each breast with a generous amount of Bearnaise sauce. Serves 8.