Chicken Clemenceau

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

How to Make Chicken Clemenceau

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.

Printable Recipe Card

About Chicken Clemenceau

Course/Dish: Chicken
Other Tag: Quick & Easy



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