3 tablespoons butter
2 tablespoons oil
4 skinless, boneless chicken breast halves
5 large onions, peeled and quartered
1 (15 ounce) can mushrooms, drained
1 (15 ounce) can black beans
2 large tomatoes, chopped
1 large red onion, diced
2 tablespoons garlic powder
3 cups water
2 tablespoons chile sauce
1 teaspoon chili powder
salt and pepper to taste
1 cup chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon parsley
Heat butter in large skillet over medium heat. Add oil and saute for a few minutes, until oil is completely removed from chicken. Stir in chicken, onions, mushrooms, black beans, tomatoes, red onion, garlic powder, water, chile sauce, chili powder, salt and pepper.
Reduce heat to medium low; cover and simmer over medium heat for about 30 minutes. Stir in cilantro, parsley and chili powder.
Reduce heat to low. Simmer 45 minutes, stirring occasionally, until poultry is tender. Serve with chile sauce or chili sauce, if desired.