Title: Chicken with Garlic Cream Sauce
Categories: Chicken, Pasta
Yield: 1 Servings

2 Boneless chix breasts
1 c Sliced mushrooms
1 c Broccoli florettes
2 sm Garlic cloves minced
1 pt Heavy cream
1 tb Corn starch
1/4 c Water
1 ts White pepper
1 c 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 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 EAT-L Digest - 17 Jun

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

From: Betsy Burtis