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

In 12 inch skillet over medium heat, in hot olive oil, cook garlic until golden, with slotted spoon, remove garlic from oil; discard garlic. Place chicken in drippings in skillet. Over medium heat, cook chicken and sausages, a few pieces at a time, until browned on all sides. Spoon off all drippings but 2 tablespoons. Return chicken 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 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. Pass remaining sauce in gravy boat. Serves 8.