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Chicken Clemenceau

By Leah Chase

2.9

(3)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 6-ounce boneless, skinless chicken breasts, cut into cubes
Salt and pepper
Salt and pepper
3 tablespoons butter
1/2 cup white wine
1 tablespoon chopped garlic
3 medium white potatoes, cut into a 1/2-inch dice (about 2 cups)
1 cup sliced mushrooms
1/2 cup cooked green peas
1 teaspoon chopped parsley
1/2 teaspoon paprika
White pepper

Preparation

  1. Step 1

    1. Season chicken with salt and pepper. Melt butter in a large frying pan over medium-high heat; add chicken and stir. Cook for 5 minutes. Add wine, garlic, and potatoes. Cover and cook for an additional 5 minutes or until potatoes are soft and wine has cooked out.

    Step 2

    2. Remove cover and add mushrooms. Stir to combine. Continue cooking until mushrooms are soft. Add peas, parsley, and paprika; stir to combine. Cook until well-blended, being careful not to mash the vegetables. Season to taste with white pepper.

TagsWhite WineWineAlcoholBeveragesCajun & CreoleSouthernAmericanChicken BreastChickenPoultryRusset PotatoPotatoRoot VegetableVegetableMushroomPeaBean and LegumeMainDinnerGluten FreeNut FreeEasyQuickWeeknight MealsSauteKwanzaaCookbooks
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