In a large sauté pan or
skillet put in the 2 tablespoons butter, salt, pepper, and add about 1/4 inch
water to the pan. Bring this poaching liquid to the boil, add breasts, cover,
lower heat and simmer 15 minutes or until the breasts are done. With a slotted
spoon remove the breasts and keep warm in 175 degree oven. Discard the poaching
liquid.
In another sauté pan or skillet, melt the
remaining butter and saute the garlic, onions, ham and mushrooms until they are
brown. Add the wine and reduce by one-third. Add fried potatoes and parsley and
cook 2 minutes. Remove and keep warm in the oven.
To assemble the Pontalba, put 1/8 of the
potato/ham mixture in the center of the plate. Place on each side of the mixture
one half of a chicken breast. Top each breast with a generous amount of
Bearnaise sauce.
Mix together shallots,
vinegar, first batch of fresh or dried tarragon and peppercorns in a
non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.
Transfer reduction to a round bottomed
stainless steel bowl. Add egg yolks and mix well.
Place the bowl over a hot water bath (barely
simmering) and continue to beat until the yolks are thick and creamy. Be careful
not to scramble the egg yolks; pull the bowl away from the hot water bath if it
starts to get too hot.
Remove from heat. While whisking, gradually add
the clarified butter to the egg yolks, drop by drop at first. If the sauce is
too thick, thin with lemon juice or warm water