Name: Chicken with Garlic Cream Sauce
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Pasta	1	Servings

INGREDIENTS

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

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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