Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Chicken Clemenceau
Serves 1

1 Chicken Breast (6 oz. grilled, boneless, skinless, marinated)
4 Shitake Mushroom, sliced
1/2 cup Frozen Green Peas, thawed
1/2 Yellow Onion, sliced
4 oz. Chicken Stock
2 oz. Butter, room temperature
2 Red Potatoes, cubed and boiled
1 tsp. Corn Starch
1 tsp. Tabasco
3 tsp. Water
3 cups Canola Oil
2 tbsp. Olive Oil
Salt & Pepper to taste

Méthode:
Heat Canola Oil in a sauce pot until temperature reaches 360° add Potatoes and cook until golden brown, place on paper towel to drain and reserve until later. Heat Olive Oil in a saute pan over high heat, add chicken and brown on each side (2 minutes per side). Remove Chicken, set aside and add onion, cook for 2 minutes, lower fire to medium and add peas, mushrooms, chicken and broth, cook for 3-4 minutes. Add Tabasco then bring to a boil. Mix cornstarch and water to make a slury in order to thicken sauce. Slowly add slurry to pan with chicken, vegetables (except potatoes) and sauce until it is thick enough to coat the back of a spoon. Once the sauce reaches this thickened point add potatoes and serve.