*I made this recipe up myself..** I served it with a Side Salad and Garlic Bread**
3 med size Chicken Breast
4 C. Milk
4 tbsp butter
3 tbsp.cornstarch or Flour.. *I use Cornstarch b/c flour gives it a pasty taste*
1/2- 1 tsp. Garlic Powder *or more to taste*
Salt & Pepper to taste
1/2-3/4 c. Shredded Cheese
Boil Chicken Breast until done and cut into sm. bite size pieces and set aside..
While Chicken is boiling start your sauce..
In a saucepan, heat milk & butter on medium-high setting. Bring to a simmer, but do not boil; add garlic, salt & pepper.
Stir corn starch into 1/4 c. of water; mix. add. Stir in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a "powdery" uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.