| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Chicken |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Plus 1/2 cup butter |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Water for poaching |
| 8 |
|
Chicken breasts; boned, skinned and halved |
| 4 |
tb |
Garlic; finely chopped |
| 2 |
c |
White onions; chopped |
| 2 |
c |
Green onions; chopped |
| 1 1/2 |
c |
Boiled ham; chopped |
| 2 |
c |
Mushroom; sliced |
| 1 1/2 |
c |
Diced potatoes; deep fried about 2 minutes |
| 3 |
tb |
Parsley; chopped |
| 3/4 |
c |
White wine |
| 3 |
c |
Bearnaise sauce |
INSTRUCTIONS
In a large saute pan or skillet put in the 2 tablespoons butter, salt,
pepper, and add about 1/4 inch water to the pan. Bring this poaching liquid
to the boil, add breasts, cover, lower heat and simmer 15 minutes or until
the breasts are done. With a slotted spoon remove the breasts and keep warm
in 175 degree oven. Discard the poaching liquid.
In another sautepan or skillet, melt the remaining butter and saute the
garlic, onions, ham and mushrooms until they are brown. Add the wine and
reduce by one-third. Add fried potatoes and parsley and cook 2 minutes.
Remove and keep warm in the oven.
To assemble the Pontalba, put 1/8 of the potato/ham mixture in the center
of the plate. Place on each side of the mixture one half of a chicken
breast. Top each breast with a generous amount of Bearnaise sauce.
(Introduction by Malcolm H,bert, cookbook author, former food and wine
editor of the San Jose Mercury News, and a gentleman of fine Louisiana
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 that is truly Creole in creation.
Knowing that 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? Typos By Jim Kirk -
captain@iquest.net
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct
24, 1997
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