Chicken with Garlic Cream Sauce

2 boneless chix breasts

1 cup sliced mushrooms

1 cup broccoli florettes

2 sm. garlic cloves minced

1 pt heavy cream

1 Tbsp. corn starch

1/4 cup water

1 tsp. white pepper

1 cup chablis wine

Pasta or rice

NOTE: For a lighter dish the cream can be replaced with 1/2 & 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about hal f cooked add broccoli and mushrooms. While chicken is cooking heat the c ream 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 slow ly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauc e will thicken very slowly after adding the corn starch so wait a short t ime before adding more. Add sauce to chicken and serve over pasta or rice =2E( Angel Hair pasta works great) Enjoy!