10 fryer breast halves, cooked in salted water
1 tbsp. butter
1 sm. onion, chopped
2 green peppers, chopped
1 clove garlic, minced
1 (1 lb.) can tomato juice
1 sm. can mushrooms, drained
4 tsp. parsley, chopped
1 tbsp. sugar
1 tsp. black pepper
1 tbsp. chili powder
2 c. chicken broth

Melt butter in skillet; add onion, green pepper and garlic. Cook uncovered for 15 minutes. Add remaining ingredients and simmer a few minutes. Then, mix 1 tablespoon cornstarch with a little water and add to sauce; cook 1 minute. Pour sauce over the cooked chicken breasts and leave overnight in refrigerator in a Pyrex or serving dish. Heat at 350 degrees until heated thoroughly.