2 lb. chicken parts
1 tbsp. butter
1 (10 3/4 oz.) can condensed chicken broth
1/4 c. water
1 c. drained chopped canned tomatoes
1 c. sliced fresh mushrooms
1 c. green pepper strips
1/2 c. sliced onions
1 sm. clove garlic, minced
1/4 tsp. basil leaves, crushed
1 tbsp. corn starch

In 400 degree skillet, brown chicken in butter. Reduce heat to 225 degrees. Add remaining ingredients except corn starch. Cover and simmer for 30 minutes. Stir occasionally. Blend corn starch and 2 tablespoons water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve over rice.