Serving Size : 8
Categories : Poultry

6 skinless boneless chicken breast halves
1 pound andouille sausage
1 1/2 cups (3 sticks) butter -- divided
3 tablespoons garlic -- pureed
12 ounces mushroom -- sliced
1 1/2 cups small green peas -- thawed if frozen
1 teaspoon salt
4 cups diced white potatoes
vegetable oil

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. Heat to 350-375degrees. Fry potatoes until lightly browned. Drain potatoes on paper towels. Add the diced potato to the chicken. Stir well and serve immediately.

Last modified on 18 January 1999

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