Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    boneless chix breasts
   1      cup           sliced mushrooms
   1      cup           broccoli florettes
   2      small         garlic cloves minced
   1      pint          heavy cream
   1      tablespoon    corn starch
     1/4  cup           water
   1      teaspoon      white pepper
   1      cup           chablis wine
                        pasta or rice

Preparation:

NOTE: For a lighter dish the cream can be replaced with 1/2 and 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 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 time before adding more. Add sauce to chicken and serve over pasta or rice. ( Angel Hair pasta works great)