Chicken Pontalba
Elevate your dinner table with the indulgent and flavorful Chicken Pontalba, a classic New Orleans-inspired dish that's a symphony of textures and tastes. This recipe features tender, golden brown chicken breasts nestled atop a bed of crispy Yukon Gold potatoes, savory diced ham, and earthy mushrooms, all sautéed to perfection with garlic and fresh parsley. The pièce de résistance is the rich and velvety béarnaise sauce, drizzled generously over the dish for a luxurious finish. Perfectly balanced between comfort and sophistication, Chicken Pontalba is an impressive yet approachable meal that’s ready in under an hour, making it ideal for weeknight dinners or special occasions alike. Keywords: Chicken Pontalba recipe, New Orleans cuisine, béarnaise sauce chicken, potato and ham skillet.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 cups Yukon Gold potatoes, diced into small cubes
- 1 cup diced ham
- 1.5 cups white button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup béarnaise sauce (store-bought or homemade)
Instructions
Season the chicken breasts with salt and pepper on both sides. Set aside.
Heat 2 tablespoons of butter and the vegetable oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until cooked through and golden brown. Remove and set aside, keeping them warm.
In the same skillet, add the diced potatoes. Cook for 8-10 minutes, stirring occasionally, until they are golden and crispy. Add more oil if necessary.
Add the diced ham and mushrooms to the skillet with the potatoes. Cook for another 5 minutes until the mushrooms are tender and the ham is slightly crispy.
Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring the garlic doesn’t burn.
Add 2 tablespoons of butter and the fresh parsley to the skillet mixture. Stir well to coat everything evenly. Season with additional salt and pepper to taste.
On a plate, make a bed of the potato mixture. Place one cooked chicken breast on top of each portion.
Drizzle the béarnaise sauce generously over the chicken and serve immediately.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 12.3 g | ||
| Protein | 270.0 g | 540% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6123 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
