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Chicken With Garlic Cream Sauce Recipe
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2 boneless chix breasts 1 cup sliced mushrooms 1 cup broccoli florettes 2 sm. garlic cloves minced 1 pt heavy cream 1 Tbsp. corn starch 1/4 cup water 1 tsp. white pepper 1 cup chablis wine Pasta or rice NOTE: For a lighter dish the cream can be replaced with 1/2 & 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about hal f cooked add broccoli and mushrooms. While chicken is cooking heat the c ream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slow ly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauc e will thicken very slowly after adding the corn starch so wait a short t ime before adding more. Add sauce to chicken and serve over pasta or rice =2E( Angel Hair pasta works great) Enjoy!
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