CHICKEN OROBIANCO

By Clarabell

Ingredients

• 1/4 c olive oil
• 2 garlic cloves, quartered
• 4 whole chicken breasts, boned and cut in half
• 2 pounds hot Italian sausage
• 2 c Orobianco or medium dry wine
• 1/2 pound sliced mushrooms
• 1 t salt
• 1/4 c water
• 2 T cornstarch

Preparation

Step 1

Saute garlic in oil. Remove garlic.

Brown meat in oil in skillet

Spoon off all but 2 T of drippings. Return all meat to skillet. Stir in wine, mushrooms, and salt.

Heat to boiling, reduce heat, cover and simmer 30 minutes until fork tender, basting occasionally. Arrange on warm platter.

Blend 1/4 c water and 2 T cornstarch until smooth.
Gradually stir into hot liquid, cook over medium-heat while stirring until it thickens. Spoon over meat. Add more wine if too thick.


I cut chicken into bit sized pieces, used cream to thicken and served over pasta.