Chicken Clemenceau Recipe

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Chicken Clemenceau

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Ingredients

6
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
salt
vegetable oil
4 c
potatoes, diced

Directions Step-By-Step

1
Cut and sausage into bite-size pieces; set aside.
2
Heat 4 tablespoons of butter in skillet over medium heat; add sausage and cook until browned.
3
Add remaining butter and garlic and stir until butter melts.
4
Increase the heat to medium-high and add the chicken.
5
Saute for 5 or 6 minutes, then add the mushrooms, peas and salt.
6
Continue to cook and stir until the mushrooms are tender and the chicken is cooked through.
7
Meanwhile, fill another large pan with about 2 inches of oil. Heat to 350-375.
8
Fry potatoes until lightly browned.
9
Drain potatoes on paper towels.
10
Add the diced potato to the chicken.
11
Stir well and serve immediately.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy