Chicken Clemenceau

Yields:	6 servings
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6	each	chicken breast halves, boneless and 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

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

Heat 4 Tbs. 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.

Fry potatoes until lightly browned.

Drain potatoes on paper towels.

Add the diced potato to the chicken.

Stir well and serve immediately.

great