By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 1 lb
- andouille sausage
- 1.5 c
- butter, divided
- 3 Tbsp
- minced garlic
- 12 oz
- mushrooms, sliced
- 1.5 c
- peas, frozen, thawed
- 1 tsp
- vegetable oil
- 4 c
- potatoes, diced
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.