White Wine Sauce {for chicken or pasta}

Want a super easy but, impressive dinner using leftover cooked chicken? use leftover cooked chicken and dress it up with a simple sauce. I served this over fresh cooked spinach with stuffing and a side salad...this is an excellent sauce for chicken and pasta too - the photo doesn't look too great but, it is just a white sauce, can't really showcase a plain sauce in a photo but, trust me - the taste is excellent! ~Enjoy! Diane 

White Wine Sauce
**adding mushroom/optional

2 cups heavy cream
1 cup white wine
2 tablespoons butter
2 tablespoons corn starch 
2 1/2 teaspoons chicken bouillon granules
black pepper

In a saucepot, add white wine, butter and chicken bouillion granules. Bring to medium-high heat, stirring to dissolve boullion. In a separate cup or bowl whisk the corn starch into the cream, add half the cream mixture into the wine mixture and bring to a medium boil, adding remaining cream mixture until all added, once thickened at a boil, lower heat and let simmer to thicken. Stirring in black pepper (and mushrooms if wanted) and add in cooked chicken until chicken is warmed through. This sauce is also great with pasta and chicken.

Diane Baker for Canning and Cooking at Home