CHICKEN PONTALBA recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›New Orleans Creole Cookery›Chicken Pontalba Recipe

Chicken Pontalba Recipe

Inspired by New Orleans Creole Cookery
Time45m
Serves4

Sauteed Chicken breast with marchond du vin and hollandaise, served with heirloom potatoes

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Chicken

Season the chicken breasts with salt and black pepper. In a large skillet, melt half of the butter over medium heat. Add the chicken breasts and sauté until golden brown and cooked through, about 6-7 minutes on each side. Remove from skillet and keep warm.

2

Make the Marchond du Vin

In the same skillet, add the shallots and mushrooms. Sauté until softened, about 3-4 minutes. Pour in the red wine and let it reduce by half. Stir in the remaining butter until melted and well combined. Adjust seasoning with salt and pepper.

3

Prepare the Hollandaise Sauce

In a double boiler, whisk together the egg yolks, lemon juice, and water until pale and thickened. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and emulsified. Season with salt and pepper to taste.

4

Cook the Heirloom Potatoes

Boil the heirloom potatoes in salted water until tender, about 15-20 minutes. Drain and toss with a little butter, salt, and pepper.

5

Plate the Dish

On a plate, place the sautéed chicken breasts, spoon the Marchond du Vin over the top, and drizzle with hollandaise sauce. Serve with the heirloom potatoes on the side.