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Poultry
Chicken

                    Chicken Clemenceau

1 small chicken, cut in serving pieces
Salt and pepper to taste
1/4 cup butter
1 cup cubed potatoes
1/4 cup cooking oil
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
1 cup small green peas, drained
1 teaspoon minced parsley

Season the chicken with the salt and pepper. In a 9-inch skillet, melt the butter and saute' the chicken
until it is tender and golden brown. Transfer the chicken to paper towels to drain.
In a separate skillet heat the oil. Add the potatoes and fry them until they are golden brown.
Season the potatoes with salt and pepper and drain them on paper towels.
In the skillet used to cook the chicken saute the mushrooms, garlic, and fried potatoes for 5 minutes.
Add the peas and parsley and heat the mixture thoroughly.
Arrange the chicken pieces on a platter and cover them with the vegetable mixture. Serves 2.

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