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Chicken Clemenceau

 

Chicken Clemenceau recipe
28

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

6 each chicken breast halves, boneless, skinless
1 pound andouille
*
1 ½ cups butter
divided
3 tablespoons garlic
pureed
12 ounces mushrooms
sliced
1 ½ cups green peas
thawed
1 teaspoon salt
vegetable oil
*
4 cups potatoes
diced, white

Directions

Cut and sausage into bite-size pieces; set aside.

Heat 4 tablespoons 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.

Sauté 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.

Fry potatoes until lightly browned.

Drain potatoes on paper towels.

Add the diced potato to the chicken.

Stir well and serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 61672% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 852mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 59g
Vitamin A 37% Vitamin C 12%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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