Chicken Mexicaine - cooking recipe

Ingredients

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)

Preparation

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