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Chicken Clemenceau Recipe Recipe

Ingredients

How to make it

  • Preheat an oven to 400 degrees F.
  • Toss the diced potatoes in 2 Tbsp of the oil and season liberally with kosher salt and black pepper. Place on a baking sheet, and into the oven for 45 minutes, occasionally turning them with a spatula for even browning.
  • When the potatoes are almost golden brown, heat 2 Tbsp of the butter, and 1 Tbsp of the oil in an ovenproof skillet. When the fat is bubbling and hot, add the chicken breasts, which have been seasoned with kosher salt & black pepper, brown quickly on both sides, remove to a plate.
  • In the same hot pan add the mushrooms, saute until golden brown. Add the onions and garlic, season with a little salt and pepper, saute until the onions are almost tender and have some color. Deglaze the pan with the white wine, cook for 2 minutes. Stir in 1 Tbsp of the parsley.
  • Place the chicken back in the pan and cover with some of the “sauce.” Place in the oven until the chicken is just cooked through.
  • To Assemble:
  • Divide the brabant potatoes between two warmed plates, making a pile in the center, place a chicken breast on each.
  • Melt the remaining butter into the sauce, and fold in the Petit Pois until just warmed through. Divide the sauce over the two chicken breasts and garnish with the remaining parsley.
  • Serves 2.

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The Cook

twill10 Cape Girardeau, MO

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