1 (10 1/2 oz.) can condensed chicken broth
3 lg. whole chicken breasts (about 2 1/2 lbs., split, skinned & boned)
1 garlic clove, minced
1 (4 oz.) can mushrooms, undrained
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. chopped parsley (if desired for garnish)

About 40 minutes before serving: Cook chicken and garlic in a small amount of the broth over medium heat until chicken is brown on both sides (12 inch skillet). Stir in remaining chicken broth and mushrooms. Heat to boiling. Reduce heat to low. Cover and simmer, stirring occasionally for 30 minutes or until chicken is tender. In a small cup, blend cornstarch and water until smooth. Gradually stir into hot liquid in the skillet and cook until thickened. It's great served over rice. Approximately 205 calories per serving.