Chicken Mexicaine

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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; sauté 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.