Chicken Clemenceau Recipe

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Chicken Clemenceau

Kitchen Crew


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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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy