White Wine and Mushroom Sauce

Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned about 5 minutes.

Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent 5 to 7 minutes.

Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted 5 to 10 minutes more.

Pour wine into the skillet and cook until the liquid is reduced in volume by half 5 to 10 minutes; add chicken broth bring to a simmer and cook until slightly reduced about 5 minutes.

Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook stirring regularly until the liquid is thickened 5 to 10 minutes.