Chicken Pontalba From Brennan's Restaurant Recipe
Servings: 8
Ingredients
- 2 tsp Plus 1/2 c. butter
- 3/4 tsp Salt
- 1 dsh Pepper Water for poaching
- 8 x Chicken breasts, boned, skinned and halved
- 4 Tbsp. Garlic, finely minced
- 2 c. White onions, minced
- 2 c. Green onions, minced
- 1 1/2 c. Boiled ham, minced
- 2 c. Mushroom, sliced
- 1 1/2 c. Diced potatoes, deep fried about 2 min
- 3 Tbsp. Parsley, minced
- 3/4 c. White wine
- 3 c. Bearnaise sauce
Directions
- In a large saute/fry pan or possibly skillet put in the 2 Tbsp. butter, salt, pepper, and add in about 1/4 inch water to the pan. Bring this poaching liquid to the boil, add in breasts, cover, lower heat and simmer 15 min or possibly till the breasts are done. With a slotted spoon remove the breasts and keep hot in 175 degree oven. Throw away the poaching liquid.
- In another sautepan or possibly skillet, heat the remaining butter and saute/fry the garlic, onions, ham and mushrooms till they are brown. Add in the wine and reduce by one-third. Add in fried potatoes and parsley and cook 2 min.
- Remove and keep hot in the oven.
- To assemble the Pontalba, put 1/8 of the potato/ham mix in the center of the plate. Place on each side of the mix one half of a chicken breast. Top each breast with a generous amount of Bearnaise sauce.
- stock.)
- 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 the beautiful Baroness Pontalba who came to New Orleans in the 1700's," 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 which is truly Creole in creation.
- Knowing which 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 404 | |
| Calories from Fat 193 | 48% |
| Total Fat 21.62g | 27% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.17g | |
| Cholesterol 121mg | 40% |
| Sodium 703mg | 29% |
| Potassium 697mg | 20% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.03g | 2% |
| Protein 36.03g | 58% |
