Subj:  Chicken With Garlic Cream Sauce

From:  MKramer995

2 Boneless chix breasts
1 cup sliced mushrooms
1 cup broc florettes
2 small garlic cloves minced.
1 pt heavy cream
1 Tbsp corn starch
1/4 cup water
1 tsp white pepper
1 cup chablis wine
Pasta or rice 

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 broc. 
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) Enjoy!

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