Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken breast halves --
- skinless, boneless
1 lb Andouille sausage
1 1/2 c Butter -- divided
3 tb Garlic -- pureed
12 oz Mushroom -- sliced
1 1/2 c Small green peas -- thawed
1 ts Salt
Vegetable oil
4 c White potatoes -- diced
Cut and sausage into bite-size pieces; set aside. Heat 4 tb 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" of oil. Heat to 350
to 375 . Fry potatoes until lightly browned. Drain potatoes on paper
towels. Add the diced potato to the chicken. Stir well and serve
immediately.
