chicken clemenceau
No Image
►
Ingredients For chicken clemenceau
-
6chicken breast halves, skinless and boneless
-
1 lbandouille sausage
-
1.5 cbutter, divided
-
3 Tbspminced garlic
-
12 ozmushrooms, sliced
-
1.5 cpeas, frozen, thawed
-
1 tspsalt
-
vegetable oil
-
4 cpotatoes, diced
How To Make chicken clemenceau
-
1Cut and sausage into bite-size pieces; set aside.
-
2Heat 4 tablespoons of butter in skillet over medium heat; add sausage and cook until browned.
-
3Add remaining butter and garlic and stir until butter melts.
-
4Increase the heat to medium-high and add the chicken.
-
5Saute for 5 or 6 minutes, then add the mushrooms, peas and salt.
-
6Continue to cook and stir until the mushrooms are tender and the chicken is cooked through.
-
7Meanwhile, fill another large pan with about 2 inches of oil. Heat to 350-375.
-
8Fry potatoes until lightly browned.
-
9Drain potatoes on paper towels.
-
10Add the diced potato to the chicken.
-
11Stir well and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT