Chicken Clemenceau
Chicken Clemenceau recipe
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 453.6 | g |
andouille
|
* |
| 355 | ml |
butter
divided |
|
| 45 | ml |
garlic
pureed |
|
| 346.8 | ml/g |
mushrooms
sliced |
|
| 355 | ml |
green peas
thawed |
|
| 5 | ml |
salt
|
|
| 1 | x |
vegetable oil
|
*
|
| 946 | ml |
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.
