Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 boneless chix breasts

  3. 1 cup sliced mushrooms

  4. 1 cup broccoli florettes

  5. 2 small garlic cloves minced

  6. 1 pint heavy cream

  7. 1 tablespoon corn starch

  8. 1/4 cup water

  9. 1 teaspoon white pepper

  10. 1 cup chablis wine

  11. pasta or rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. ( Angel Hair pasta works great)


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