Creamy Garlic Sauce

• 2 Chicken Breast - boneless and skinless cut into chunks
• 1 medium onion sliced
• 1 head of Garlic = 15-16 cloves peeled and chopped
• 1 cup of Heavy Whipping Cream
• 1 1/2 Tablespoons of Cornstarch
• 1 teaspoon salt
• 3 Tablespoons Olive Oil
• 2 teaspoons of Better than Bouillon chicken
• 1 cup of water

Heat up a stainless steel skillet on medium

Add 2 T. olive oil and sliced onion, saute for 1-2 minutes stirring.

Add in the Garlic stir around for 1-2 minutes.

Remove the onions & garlic from the pan.

Add in 1 Tablespoon Olive oil and you chicken breast chunks, turn up your heat and brown your chicken.

Add back in the sauteed onions & garlic along with 2 teaspoons of Bouillon stir into the chicken.

Add your Cornstarch to the Heavy Whipping Cream and stir till blended.

Add the creamy mix to the skillet of chicken, onion & garlic.Warm up the mix - it will thicken - use the 1 cup of water to thin out the creaminess. Try adding 1/2 cup of the water - see how thick if it needs thinned out more add in a little of the water at a time.

Notes:

instead of water you could use milk to thin your creamy mixture.

I made 2 videos on making this sauce and they can be found here:

https://youtu.be/9epnR4EQ5fc

https://youtu.be/-80FVjvunXk

https://youtu.be/wf2Cizo4bC8