CHICKEN PONTALBA

CHICKEN PONTALBA 2 2 1/2 lb. chicken broilers, boned 1/4 lb. butter 1 cup onions, sliced 1 cup deep fried potatoes, diced salt and pepper, to taste 3/4 lb. mushrooms, sliced dry white wine

Cut the boned chicken into pieces. Brush chicken with butter and broil until juice no longer runs pink and skin is browned slightly. Set aside. Chop onion, peel and dice potatoes; slice mushrooms.

Brush bottom of casserole dish with butter and place chicken in an ovenproof serving dish; cover with Bearnaise Sauce.

Deep fry potatoes.

Sauté onions in butter and when they take on color, stir in the deep fried potatoes. Add mushrooms and sauté for 5 minutes. Add dry white wine, enough to moisten.

Heat chicken and serve surrounded with remaining ingredients. Have extra Bearnaise sauce in a small gravy boat at the table.

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