Chicken Clemenceau

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
ADVERTISEMENT

How To Make

  • 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.

Categories & Tags for Chicken Clemenceau:

ADVERTISEMENT