Rose'S Chicken Mexican - cooking recipe

Ingredients

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

Preparation

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