1 chicken breast
1 c. mushrooms (chopped)
1/2 tsp. sugar
1 tsp. salt
2 tbsp. butter
4 tbsp. cornstarch
Pepper to taste
2 1/4 c. water

Simmer chicken in 2 cups of salted water for approximately 1/2 hour. Remove chicken and refrigerate for 3 minutes for quick cooling. Set broth aside. Cut chicken into small thin slices. Saute in butter. Add mushrooms, sugar, pepper and broth. Simmer for 5 minutes. Remove from heat, then mix cornstarch with 1/4 cup cold water and add to chicken. Simmer for 2 minutes longer stirring continuously.