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Chicken Pontalba

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1 1/2 cups chicken broth
1 dash Pepper
Water, (for poaching)
8 Chicken Breast, boned, skinned and halved
1 tbsp Olive oil
4 tbsp Garlic, chopped
2 cups Onion, White, chopped

2 cups Onion, Green, chopped
1 1/2 cups Boiled ham, chopped
2 cups Mushrooms, sliced
1 1/2 cups Potato, diced, deep fried about 2 minutes
3 tbsp Parsley, chopped
3/4 cup White Wine
3 cups low-fat Bearnaise sauce


In a large saute pan or skillet, add chicken broth and pepper and bring to a boil. Add chicken 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 saute pan or skillet, heat the olive oil 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.