6 chicken breast halves (3 lb.)
1 c. tomato juice
1 can (4 oz.) mushroom stems & pieces, drained (reserve liquid)
1/3 c. finely chopped onion
1 tbsp. parsley flakes
1 1/2 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. garlic powder
2 tsp. cornstarch
2 tbsp. water

Remove skin from chicken. Use large skillet with nonstick finish or coat regular skillet with vegetable spray-on for cookware. Heat skillet; brown chicken over medium-high heat. Pour tomato juice and reserved mushroom liquid onto chicken. Stir in onion, parsley flakes, salt, basil leaves and garlic powder. Cover and simmer until chicken is tender, 50-60 minutes. Stir in mushrooms.

Mix cornstarch and water; stir into liquid in skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 6 servings - 230 calories each.