Chicken with Garlic Cream Sauce

• 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

1. Cut chicken into bite size pieces.
2. Combine chicken and garlic in a skillet with wine over medium heat.
3. When chicken is about half cooked add broccoli and mushrooms.
4. While chicken is cooking heat the cream in a saucepan over high heat.
5. When cream boils add white pepper and remaining garlic.
6. Combine corn starch and water in a small bowl and slowly add about half to the cream mixture.
7. Stir briskly and continue to add cornstarch mixture until desired thickness is attained.
8. Caution: the sauce will thicken very slowly after adding the corn starch so wait a short teaspoon ime before adding more.
9. Add sauce to chicken and serve over pasta or rice.

chicken breast halves, mushrooms, broccoli florets, garlic, light cream, cornstarch, water, white pepper, white wine chablis, pasta

Taken from recipeland.com/recipe/v/chicken-garlic-cream-sauce-41336 (may not work)