Chicken Pontalba Recipe
Recipe information
Make Chicken Pontalba in just 45m. Sauteed Chicken breast with marchond du vin and hollandaise, served with heirloom potatoes
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Ingredients
Main Ingredients
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.
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