1/4 c. olive oil
4 whole chicken breasts, boned & each cut in half
2 lb. hot Italian sausage links
2 c. med. dry white wine
1 tsp. salt (optional)
2 tbsp. cornstarch
2 cloves garlic, quartered
1/2 lb. mushrooms, sliced
1/4 c. water

About 1 1/4 hours before serving, in a 12 inch skillet over medium heat, saute garlic in olive oil until golden. Remove garlic with slotted spoon from skillet and discard.

In drippings in skillet, cook chicken and sausage, a few pieces at a time until browned on all sides. Spoon off all but 2 tablespoons of drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms and salt. Heat to boiling. Reduce heat to low; cover skillet and simmer for 30 minutes or until chicken is fork tender, basting occasionally with liquid in skillet. Arrange chicken and sausage on warm platter.

In a 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 of sauce over chicken. Serves 8.