Chicken Clemenceau

* Exported from MasterCook *

Chicken Clemenceau

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 skinless boneless chicken breast halves
1 pound andouille sausage
1 1/2 cups (3 sticks) butter -- divided
3 tablespoons garlic -- pureed
12 ounces mushroom -- sliced
1 1/2 cups small green peas -- thawed if frozen
1 teaspoon salt
vegetable oil
4 cups diced white potatoes

Cut and sausage into bite-size pieces; set aside. Heat 4 Tbs. =
butter in skillet over medium heat; add sausage and cook until browned. =
Add remaining butter and garlic and stir until butter melts. Increase =
the heat to medium-high and add the chicken. Saute for 5 or 6 minutes, =
then add the mushrooms, peas, and salt. Continue to cook and stir until =
the mushrooms are tender and the chicken is cooked through. Meanwhile, =
fill another large pan with about 2 inches of oil. Heat to 350-375=B0. =
Fry potatoes until lightly browned. Drain potatoes on paper towels. Add =
the diced
potato to the chicken. Stir well and serve immediately.



- - - - - - - - - - - - - - - - - -