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Chicken Bianco

Ingredients
  • 1/4 cup oil
  • 2 garlic cloves, quartered
  • 4 whole medium chicken breasts, skinned, boned, halved
  • 2 lb. hot Italian sausage
  • 2 cups medium-dry white wine
  • 1/2 lb. mushrooms, sliced
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 Tbsp cornstarch
Instructions

In 12-inch skillet over medium heat, in hot oil, cook garlic until golden. With slotted spoon, remove garlic and discard. Cook chicken and sausage in skillet, a few pieces at a time, until browned on all sides. Return chicken and sausage to skillet. Stir in wine, mushrooms and salt. Heat to boiling. Reduce heat to low; cover skillet and simmer 30 minutes or until chicken is fork-tender. Arrange chicken and sausage on warm platter. In cup, blend water and cornstarch until smooth. Gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Spoon some sauce over chicken and sausage. Pass remaining sauce in gravy boat. Serve with wide noodles and salad.

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