1/4 c. olive oil
2 garlic cloves, quartered
4 med. whole chicken breasts, halved
2 lb. hot Italian sausage links
2 c. Orobianco (white wine)
1/2 lb. mushrooms, sliced
1 tsp. salt
Toast points
2 tbsp. cornstarch
1/4 c. water

1. In 12 inch skillet over medium heat, in hot oil cook garlic until golden; with slotted spoon, remove garlic; discard. In drippings in skillet over medium high heat, cook chicken and sausages, a few pieces at a time, until browned. Spoon off all but 2 tablespoons drippings. Return sausage and chicken to skillet. Stir in white wine, sliced mushrooms and salt; heat to boiling.

2. Reduce heat to low, cover and simmer 30 minutes or until chicken is fork tender. On warm platter arrange toast points; with tongs, place chicken and sausage on toast; keep warm.

3. In cup, blend water and cornstarch; gradually stir in hot liquid. Cook over medium heat, stirring constantly, until thickened.

4. To serve; spoon some sauce over chicken. Pass remaining sauce in gravy boat.