Chicken with garlic cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boneless chix breasts | |
| 1 | cup | Sliced mushrooms |
| 1 | cup | Broccoli florettes |
| 2 | smalls | Garlic cloves minced |
| 1 | pint | Heavy cream |
| 1 | tablespoon | Corn starch |
| ¼ | cup | Water |
| 1 | teaspoon | White pepper |
| 1 | cup | Chablis wine |
| Pasta or rice | ||
Directions
NOTE: For a lighter dish the cream can be replaced with ½ & ½ 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 <BuddoB@...>