1 (4 ounce) can chicken broth
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup ketchup
1/2 cup mayonnaise
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
In a large saucepan, bring chicken broth to a boil. Add chicken and cook until no longer pink; drain.
In a large glass bowl combine olive oil, ketchup, mayonnaise, salt, Worcestershire sauce, paprika, garlic powder and onion. Mix well. Transfer chicken to a large bowl. Cover, and refrigerate overnight.
When chicken is cool, remove skin from breasts and cut into 4 pieces. Place skin strips in small portions of the remaining saucepan; keep warm.
While still warm, add chicken to skillet, bringing the broth to a boil. Cook, stirring, until chicken is no longer pink and juices run clear, about 10 minutes. Remove from heat and stir in cornstarch, garlic powder and onion.
Add chicken to the saucepan with sauce and sauce and stir. Bring to a simmer, covered, for 5 minutes.
Reduce heat to medium low and add water. Remove from heat and stir in chicken.
Return pot to low heat and add water to cover. Cook, stirring occasionally, until thickened, about 15 minutes.
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