Chicken Orobianco

• 1/4 c. olive oil
• 2 cloves garlic, quartered
• 4 whole medium chicken breasts, boned or 8 to 10 boneless breasts
• 2 lb. mild or hot Italian sausage links
• 2 c. Orobianco or medium-dry white wine
• 1/2 lb. fresh mushrooms, sliced
• 1 tsp. salt
• 1/4 c. water
• 2 Tbsp. cornstarch

1. About 1 1/2 hours before serving, in 12-inch skillet over medium heat in oil, cook garlic until golden; remove and discard garlic. In drippings, over medium heat, brown chicken and sausages, a few at a time. Pour off all but 2 tablespoons drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms and salt; bring to boiling. Reduce heat to low. Cover and simmer 30 minutes or until chicken is fork-tender. Arrange chicken and sausages on warm platter. In cup, blend water and cornstarch until smooth. Stir into hot liquid; cook over medium heat until mixture thickens. Pour this wine and mushroom gravy over chicken and sausage pieces. Serve over noodles.

olive oil, garlic, chicken breasts, white wine, fresh mushrooms, salt, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7749 (may not work)