Chicken with Garlic Cream Sauce
Submitted by sjmvrn
Bite-sized chicken simmered in white wine with broccoli and mushrooms, smothered in a silky garlic cream sauce. A cozy 45-minute dinner for two, served over pasta or rice.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
45 minHere is a weeknight dinner that feels like a warm hug. Chicken pieces cook in white wine with garlic until they are tender, then broccoli florets and sliced mushrooms join the party.
Meanwhile, you build a luscious garlic cream sauce on the side, thickened with just a touch of cornstarch until it coats the back of a spoon.
Pour it all together, toss it over your favorite pasta or fluffy rice, and you have got a restaurant-worthy meal for two in under 45 minutes.
The wine in the chicken adds depth without being overpowering, and the white pepper gives the cream sauce a gentle warmth that sneaks up on you.
Pro Tips
- Add cornstarch slowly: The sauce thickens gradually, so be patient. Adding too much too fast will leave you with paste instead of silk.
- Use a dry Chablis or Sauvignon Blanc: Sweeter wines will throw off the balance. If you would not drink it, do not cook with it.
- Cut the broccoli small: Smaller florets cook at the same rate as the chicken pieces so everything finishes together.
Ingredients
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.
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