4 lg. chicken breasts, skinless
3 tbsp. butter
2 lg. cloves of garlic, chopped
3/4 c. green pepper, cut in 1/2 inch pieces
1/2 c. chopped onion
1 1/2 tbsp. cornstarch
3/4 c. celery in 1 inch pieces
1 sm. can tomato sauce
4 lg. white mushrooms, in pieces
1 tsp. salt
1/2 tsp. ground pepper
Tabasco sauce
1/4 c. lemon juice
2 1/2 c. chicken broth

Simmer chicken in water to cover until tender, usually 1/2 hour. Test for tenderness. Remove chicken and save broth. Cut chicken in small pieces, 1 inch cubes.

In heavy saucepan melt butter; add garlic, onions, pepper, simmer but do not brown. Add broth, adding water to make 2 1/2 cups liquid. Add celery and chopped mushrooms, seasonings.

Simmer, add lemon juice and tomato sauce. Add cut up chicken 15 minutes before serving. Do not over cook chicken, it will shred.

Right before serving, mix cornstarch in 1/4 cup water, add and cook until thickened. add along with 3 good shakes of Tabasco sauce. Serve over fluffy rice. Taste test for salt.