Updated: Jan 3, 2020
Chef Paul Blange at Brennan’s restaurant created this dish in the
early 1950’s. It is named for the Baroness Pontalba, who had built
the two buildings that flank Jackson Square. The buildings house the
oldest continually rented apartments in the United States. This dish is
Creole cooking at its fi nest.
8 6-ounce Chicken Breast boneless skinless
½ cup Butter
4 tablespoons Garlic minced
2 cups Onion chopped
2 cups Green Onions chopped
1½ cups Ham diced
2 cups Mushrooms sliced
1½ cups Potatoes diced and deep-fried about 2 minutes
3 tablespoons Fresh Parsley chopped
¾ cup White Wine
3 cups Bernaise Sauce (See Blog Post Dated 7/28/11)
Preheat over to 175 degrees. In a large skillet, pour enough olive
oil to cover the bottom of the pan. Season the chicken with Creole
seasoning. Sauté chicken over medium heat until done, about 4-5
minutes on each side. Remove the chicken and keep warm in oven.
In a sauté pan, melt butter and sauté the garlic, onions, green onions,
ham, and mushrooms until the mushrooms are brown. Add the wine
and reduce by 1/3. Add fried potatoes and parsley and cook 2 minutes.
Put 1/8 of the potato mixture in the center of a plate. Place the chicken
breast on top. Top with a generous amount of Bernaise sauce.