Chicken Clemenceau

• 6 each chicken breast halves, boneless, skinless
• 1 pound andouille
• 1 1/2 cups butter divided
• 3 tablespoons garlic pureed
• 12 ounces mushrooms sliced
• 1 1/2 cups green peas thawed
• 1 teaspoon salt
• 1 x vegetable oil
• 4 cups potatoes diced, white

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

chicken breast halves, andouille, butter, garlic, mushrooms, green peas, salt, vegetable oil, potatoes

Taken from recipeland.com/recipe/v/chicken-clemenceau-38728 (may not work)