MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Pontalba
 Categories: Chicken, Cajun
      Yield: 2 servings
 
    1/2 c  Butter
    1/2 c  White onion; thinly sliced
    1/4 c  Shallots; choppeD
      1 tb Garlic; minced
    1/2 c  Mushrooms; chopped
    1/2 c  Ham; chopped
      1 c  Potato; diced, deep-fried
           -light brown and drained on
           -absorbent paper
    1/2 c  White wine
      1 tb Parsley; chopped
      2 lb Chicken leg, thigh and
           -breast (boned)
  1 1/2 c  Bearnaise sauce
 
  In a 10" skillet melt butter and saute onion, shallots, and garlic
  until tender. Add mushrooms, ham and potatoes and continue cooking
  about 5 minutes more. Add wine and parsley, heat through. Remove
  sauce from heat, keep warm. Dredge boned chicken pieces in seasoned
  flour and fry golden brown. To serve, arrange chicken pieces on bed
  of the sauce and cover chicken with Bearnaise sauce. Flank with warm
  toast triangles and sprinkle lightly with paprika
  
  From "Brennan's New Orleans Cookbook"
  
  From: Nancy Bird
 
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