Recipe - Chicken With Garlic Cream Sauce

2 Boneless chix breasts
1 cup Sliced mushrooms
1 cup Broccoli florettes
2 small Garlic cloves minced
1 pt Heavy cream
1 tablespoon Corn starch
One fourth cup Water
1 teaspoon White pepper
1 cup Chablis wine
Pasta or rice

NOTE: For a lighter dish the cream can be replaced with One half & One half 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 half
cooked add broccoli and mushrooms. While chicken is cooking heat the cream
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 slowly
add about half to the cream mixture. Stir briskly and continue to add
cornstarch mixture until desired thickness is attained. Caution: the sauce
will thicken very slowly after adding the corn starch so wait a short time
before adding more. Add sauce to chicken and serve overpasta or rice.(
Angel Hair pasta works great) Enjoy!

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM