Chicken Pontalba

• 2 tablespoons butter, plus
• 1/2 cup butter
• 3/4 teaspoon salt
• 1 dash pepper
• water, for poaching
• 8 boneless skinless chicken breasts, halved
• 4 tablespoons garlic, finely minced
• 2 cups white onions, chopped
• 2 cups green onions, chopped
• 1 1/2 cups boiled ham, diced
• 2 cups mushrooms, sliced
• 1 1/2 cups potatoes, diced and deep fried about 2 minutes
• 3 tablespoons parsley, chopped
• 3/4 cup white wine
• 3 cups bearnaise sauce

1. In a large skillet, put in the 2 Tblsp.
2. butter, salt, pepper, and add about 1/4" water to the pan.
3. Bring this poaching liquid to a boil.
4. Add chicken breasts and cover.
5. Lower heat and simmer 15 minutes, or until the breasts are done.
6. With a slotted spoon remove the breasts and keep warm in a 175* oven.
7. Discard poaching liquid.
8. In another saucepan or skillet, melt the remaining butter and saute the garlic, onions, ham and mushrooms until they are brown.
9. Add the wine and reduce by one-third.
10. Add fried potatoes and parsley and cook 2 minutes.
11. Remove and keep warm in the oven.
12. To assemble the Pontalba, put 1/8 of the potato/ham mixture in the center of the plate.
13. Place on each side of the mixture one half of a chicken breast.
14. Top each breast with a generous amount of Bearnaise sauce.

butter, butter, salt, pepper, water, chicken breasts, garlic, white onions, green onions, boiled ham, mushrooms, potatoes, parsley, white wine, bearnaise sauce

Taken from www.food.com/recipe/chicken-pontalba-92413 (may not work)