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This dish is one of the famous Chicken creations of New Orleans, along with Chicken Bon Femme Chicken Clemenceau(different from the French dish) Chicken Pontalba, and Chicken Rochambeau. It’s named for Georges Clemenceau (1841-1929), a French statesman who became the French Premier in 1906.

I was introduced to Chicken Clemenceau at Galatoire's.  Another venerable old New Orleans restaurant that has been serving guests for more than 100 years through four generations of the same family ownership.  Fabulous place.

Chicken Clemenceau is a tender breast of chicken sauteed in butter with herbs to make a sauce and served on a bed of brabant potatoes.   The combination is heavenly.  This recipe serves 2 but you can scale it up for more.

4    Tbsp       Unsalted Butter, in all
2                    Chicken Breasts, lightly pounded
2    Cups       Mushrooms, thickly sliced
1    Small      Onion, chopped
2    Green     Onions, sliced
3    Large Cloves   Garlic, minced
1/2 Cup        Dry White Wine
     Kosher Salt & Black Pepper
3    Tbsp      Vegetable Oil, in all
1    Large     Russet Potato, 1/2 inch dice
2    Tbsp       talian Parsley, minced
1   Cup Small Green Peas (Petit Pois)    (I prefer the tiny frozen ones but you can use the canned if  you like)

Preheat an oven to 400 degrees F.

1.  Make the brabant potatoes.  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.

2.  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.

3.  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.

4.   Deglaze the pan with the white wine, cook for 2 minutes. Stir in 1 Tbsp of the parsley.

5.  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.