Chicken With Garlic Cream Sauce |
Course : Italian
Serves: 1 |
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Ingredients:
2 piece boneless chicken breasts |
1 cup sliced mushrooms |
1 cup broccoli florettes |
2 cloves garlic minced |
1 pint heavy cream |
1 tablespoon corn starch |
1/4 cup water |
1 teaspoon white pepper |
1 cup chablis wine |
1 package pasta or rice |
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Preparation / Directions:
NOTE: For a lighter dish the cream can be replaced with 1/2 and 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 over pasta or rice.
( Angel Hair pasta works great)
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