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LOCATION: Recipes >> Poultry >> Bianco 01

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CHICKEN BIANCO

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 tsp. salt
1/4 cup water
2 Tbsp cornstarch

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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