CHICKEN CLEMENCEAU
Steps:
- Cut and sausage into bite-size pieces; set aside.
- Heat 4 tablespoons of 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.
- Fry potatoes until lightly browned.
- Drain potatoes on paper towels.
- Add the diced potato to the chicken.
- Stir well and serve immediately.
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