| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta | 1 | Servings | |
INGREDIENTS
| 2 | Boneless chix breasts | |
| 1 | c | Sliced mushrooms |
| 1 | c | Broccoli florettes |
| 2 | Garlic cloves minced | |
| 1 | pt | Heavy cream |
| 1 | T | Corn starch |
| 1/4 | c | Water |
| 1 | t | White pepper |
| 1 | c | Chablis wine |
| Pasta or rice |
INSTRUCTIONS
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 <BuddoB@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 1701
Calories From Fat: 1552
Total Fat: 176.5g
Cholesterol: 652.1mg
Sodium: 188.3mg
Potassium: 664.9mg
Carbohydrates: 25.4g
Fiber: 1.7g
Sugar: 2.4g
Protein: 13g