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Categories:
chicken breast halves mushrooms broccoli florets garlic light cream cornstarch water white pepper white wine Chablis Pasta
Viewed: 26 - Published at: 9 years agoIngredients
- 2 each chicken breast halves, boneless, skinless
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 2 each garlic cloves minced
- 2 cups light cream (half&half)
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon white pepper
- 1 cup white wine chablis
- 1 x pasta
Method
- 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 teaspoon ime before adding more.
- Add sauce to chicken and serve over pasta or rice.
