CHICKEN PONTALBA

Steps:

• 1. Peel and dice enough potatoes to measure 2 cups. In a frying basket, lower the potatoes slowly into a deep fryer of hot oil (375 F. ) and fry until browned. Remove the basket and transfer potatoes to paper towels to drain.
• 2. In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
• 3. Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
• 4. Stir in wine and parsley.
• 5. Remove from heat; salt and pepper to taste and keep the mixture warm.
• 6. Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
• 7. Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
• 8. Bearnaise Sauce: In the top of a double boiler, whisk egg yolks and lemon juice until the mixture is thick and creamy. Whisk in melted and cooled butter, 2 tablespoonfuls at a time, lifting the pan occasionally to let the mixture cool. Add tarragon vinegar and whisk the sauce until it is thick. Salt and pepper to taste.