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    Chicken with Garlic Cream Sauce


    Source of Recipe


    unknown

    List of Ingredients




    4 chicken breast halves without skin -- cut into 1" cubes
    1 cup mushroom -- sliced
    1 cup broccoli florets
    2 cloves garlic -- minced
    1 pint half and half
    1 tablespoon cornstarch
    1/4 cup water
    1 teaspoon white pepper
    1 cup dry white wine

    Recipe



    Note: for lighter dish, the cream can be replaced with milk or left out totally. Cut chicken into bite size pieces. combine chicken and garlic in skillet, with the wine, over medium heat. When chicken is about half cooked, add the broccoli and mushrooms. While chicken is cooking, heat the cream in saucepan over high heat.

    When cream boils, add white pepper and remaining garlic. Combine cornstarch and water in 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: sauce thickens slowly after adding, so wait a short time before adding more. Add sauce to chicken and serve over angel hair pasta.

 

 

 

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