Photo: recipeland.com

Chicken with Garlic Cream Sauce

Yields:	2 servings
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2	each	chicken breast halves, boneless and skinless
1	cup	mushrooms	sliced
1	cup	broccoli florets
2	each	garlic cloves	minced
1	pint	heavy whipping cream
1	tablespoon	cornstarch
1/4	cup	water
1	teaspoon	white pepper
1	cup	white wine	chablis
1	x	pasta

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 t ime before adding more.

Add sauce to chicken and serve over pasta or rice.

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WOW thios sounds so good -I am going to make for breakfast!