Chicken Clemenceau

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

vegetable oil 4 cups diced white potatoes

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 350-375=B0. = Fry potatoes until lightly browned. Drain potatoes on paper towels. Add = the diced potato to the chicken. Stir well and serve immediately.