chicken breast halves, skinless and boneless
peas, frozen, thawed
Cut and sausage into bite-size pieces; set aside.
Heat 4 tablespoons of butter in skillet over medium heat; add sausage and cook until browned.
Add remaining butter and garlic and stir until butter melts.
Increase the heat to medium-high and add the chicken.
Saute for 5 or 6 minutes, then add the mushrooms, peas and salt.
Continue to cook and stir until the mushrooms are tender and the chicken is cooked through.
Meanwhile, fill another large pan with about 2 inches of oil. Heat to 350-375.
Fry potatoes until lightly browned.
Drain potatoes on paper towels.
Add the diced potato to the chicken.
Stir well and serve immediately.