Chicken Mexicaine

• 4 lbs chicken breasts
• 3 cups water
• 1 tablespoon salt
• 1 tablespoon butter
• 1 red onion, finely chopped
• 2 green peppers, chopped
• 1 garlic clove, crushed
• 1 (14 ounce) can tomatoes (chopped or stewed tomatoes will do)
• 2 (4 ounce) cans button mushrooms
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 tablespoon cornstarch
• 1/2 cup ripe olives, halved (optional)
• 1/2 cup stuffed green olive, halved (optional)
• sliced avocado (optional garnish)

1. Simmer chicken breasts in water and salt until tender.
2. Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
3. Boil broth down to 2 cups; strain.
4. Melt butter in skillet; add onion, green peppers and garlic; saute until onion is transparent.
5. Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
6. Cook, uncovered, 15 minutes; taste for seasoning.
7. Add cornstarch mixed with a little cold water.
8. Put chicken in bottom of casserole dish; pour sauce over top.
9. Cover; refrigerate overnight, if desired (this adds flavor).
10. Bake at 400 for 30 minutes or until hot and bubbly.

chicken breasts, water, salt, butter, red onion, green peppers, garlic, tomatoes, button mushrooms, fresh parsley, sugar, black pepper, chili powder, oregano, cornstarch, ripe olives, green olive, avocado

Taken from www.food.com/recipe/chicken-mexicaine-168765 (may not work)