Recipe: Chicken with Garlic Cream Sauce for Judie

CHICKEN WITH GARLIC CREAM SAUCE

2 boneless chicken breasts, cut in bite-size pieces
1 cup Chablis wine
2 small garlic cloves, minced, divided
1 cup broccoli florettes
1 cup sliced mushrooms
1 pint heavy cream*
1 tsp. white pepper
1 Tbsp. corn starch
1/4 cup water
Cooked rice or pasta

Combine chicken, wine, and half of the garlic in a skillet and cook over medium heat.

When chicken is about half done 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. 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 over rice or pasta (angel hair pasta works great).

*For a lighter dish the cream can be replaced with half & half, chicken broth, milk, or water.