Chicken Clemenceau
Chicken Clemenceau recipe 28
28
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.
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?
