The classic New Orleans recipe, with unexpected, enlivening notes of Asian horseradish and lime. Protein, veg and starch in one, it's a meal fit for a Monsieur.

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Name: Wasabi Chicken Clemenceau
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: New Orleans
Ingredients: 4 large baking potatoes 1/2 to 3/4" cubed; 5 chicken breasts up to 6 chicken breasts, tenderized, cubed 1"; 8 ounces sliced mushrooms; 2 sweet onions coarsely processed; 3 cloves garlic minced; 1 cup lime juice; 1 cup dry white wine; 1/2 cup chicken broth; kosher salt; coarse ground black pepper; 4 tblsp olive oil; 2 tblsp butter; 1/2 cup italian parsley processed rough; 2 cups sweet peas; 2 tblsp wasabi paste; 1/4 cup Red wine vinegar

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INGREDIENTS

4 large baking potatoes ; 1/2 to 3/4" cubed
5 chicken breasts ; up to 6 chicken breasts, tenderized, cubed 1"
8 ounces sliced mushrooms
2 sweet onions ; coarsely processed
3 cloves garlic ; minced
1 cup lime juice
1 cup dry white wine
1/2 cup chicken broth
kosher salt
coarse ground black pepper
4 tblsp olive oil
2 tblsp butter
1/2 cup italian parsley ; processed rough
2 cups sweet peas
2 tblsp wasabi paste
1/4 cup Red wine vinegar

Servings

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Slice, dice, process all ingredients in advance as required. Wash potatoes thoroughly, leave skins on before cubing.

3. In flat casserole dish or ziploc bag, create a marinade of the lime juice, 1 tblsp black pepper, pinch salt, 1 tblsp wasabi paste. Add chicken, refrigerate.

4. Toss potatoes in 3 tblsp olive oil, season with salt and pepper. Place on baking sheet (or sheets) in single layer if possible. Put in oven for 45 minutes, turn several times during baking. (result: faux Brabant Potatoes, healthier than deep fried).

5. About 15-20 minutes before potatoes done, heat 2 tblsp butter and 1 tblsp oil in large skillet. Add marinated chicken (w/o the marinade) to skillet, brown on all sides so no longer pink and about half done (10-15 minutes), remove from pan, set aside. Don't forget Brabant Potatoes in oven are almost done. Reduce temp and keep warm during rest of prep.

6. In same chicken skillet, add onions and garlic, saute until browned. Add mushrooms, heat them for a few minutes with onions, then add chicken broth, white wine and 1 tblsp wasabi, stir.

7. Return chicken to skillet to finish cooking. After about 10 more minutes of cooking chicken liquid should reduce. Now add the parsley, wine vinegar, and peas, cook for few mins more.

8. Let guests build their own plates buffet-style starting with a bed of Brabant Potatoes topped by the Wasabi Chicken mixture, or serve to table yourself.

9. A nice salad with a vinaigrette-type dressing is a good addition.

NOTES

Alert editor

Wasabi Chicken Clemenceau

4 large baking potatoes 1/2 to 3/4" cubed
5 chicken breasts up to 6 chicken breasts, tenderized, cubed 1"
8 ounces sliced mushrooms
2 sweet onions coarsely processed
3 cloves garlic minced
1 cup lime juice
1 cup dry white wine
1/2 cup chicken broth
 kosher salt
 coarse ground black pepper
4 tblsp olive oil
2 tblsp butter
1/2 cup italian parsley processed rough
2 cups sweet peas
2 tblsp wasabi paste
1/4 cup Red wine vinegar

1.   Preheat oven to 400 degrees.
2.   Slice, dice, process all ingredients in advance as required. Wash potatoes thoroughly, leave skins on before cubing.
3.   In flat casserole dish or ziploc bag, create a marinade of the lime juice, 1 tblsp black pepper, pinch salt, 1 tblsp wasabi paste. Add chicken, refrigerate.
4.   Toss potatoes in 3 tblsp olive oil, season with salt and pepper. Place on baking sheet (or sheets) in single layer if possible. Put in oven for 45 minutes, turn several times during baking. (result: faux Brabant Potatoes, healthier than deep fried).
5.   About 15-20 minutes before potatoes done, heat 2 tblsp butter and 1 tblsp oil in large skillet. Add marinated chicken (w/o the marinade) to skillet, brown on all sides so no longer pink and about half done (10-15 minutes), remove from pan, set aside. Don't forget Brabant Potatoes in oven are almost done. Reduce temp and keep warm during rest of prep.
6.   In same chicken skillet, add onions and garlic, saute until browned. Add mushrooms, heat them for a few minutes with onions, then add chicken broth, white wine and 1 tblsp wasabi, stir. 
7.   Return chicken to skillet to finish cooking. After about 10 more minutes of cooking chicken liquid should reduce. Now add the parsley, wine vinegar, and peas, cook for few mins more.
8.   Let guests build their own plates buffet-style starting with a bed of Brabant Potatoes topped by the Wasabi Chicken mixture, or serve to table yourself.
9.   A nice salad with a vinaigrette-type dressing is a good addition.

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France meets Asia by way of this New Orleans classic
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (747g)
Recipe Makes: 6 Servings

Calories: 511
Calories from Fat: 76 (15%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.1g
Cholesterol 67.2mg		21 %
Sodium 311.9mg		11 %
Potassium 1954.8mg		51 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 64.1g
Protein 37g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 511

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