Chicken with Garlic Cream Sauce
Yield
2 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
white pepper
|
|
| 1 | cup |
white wine
chablis |
*
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
broccoli florets
|
|
| 2 | each |
garlic cloves
minced |
|
| 473 | ml |
light cream (half&half)
|
*
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 5 | ml |
white pepper
|
|
| 237 | ml |
white wine
chablis |
*
|
| 1 | x |
pasta
|
*
|
Directions
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.
