Rose'S Chicken Mexican

• 4 lb. chicken breasts (not boneless)
• 3 c. water
• 1 Tbsp. salt
• 1 Tbsp. butter
• 1 medium Bermuda onion, chopped fine
• 1/2 tsp. salt
• 2 green peppers, chopped fine
• 1 (1 lb.) can stewed tomatoes
• 2 (4 oz.) cans button mushrooms, drained
• 1/4 c. chopped parsley
• 1 tsp. sugar
• 1 tsp. freshly ground pepper
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 Tbsp. cornstarch

1. Put chicken in a saucepan (large).
2. Add water and salt.
3. Cover and bring to a boil.
4. Simmer 1/2 to 3/4 hour, until tender.
5. Let chicken cool in broth.
6. Remove chicken and with a sharp knife, remove bones and skin.
7. Return bones and skin to broth.
8. Boil, uncovered, until it is reduced to 2 1/2 cups.
9. Strain.

chicken breasts, water, salt, butter, bermuda onion, salt, green peppers, tomatoes, button mushrooms, parsley, sugar, freshly ground pepper, chili powder, oregano, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678732 (may not work)