4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon mustard
2 teaspoons granulated sugar
1 teaspoon chili powder
1 teaspoon dried parsley
2 cloves garlic, sliced
2 (15 ounce) cans chicken broth
2 (15 ounce) cans kidney beans
2 tablespoons brown sugar
2 tablespoons cornstarch
4 tablespoons all-purpose flour
3 teaspoons salt
1 (4 ounce) package seasoned dry onion soup mix
Place chicken breasts in a large, microwave ovenproof bowl. Melt butter or margarine in a large skillet over medium heat. Scrape about 1/4 inch from bottom of skillet to evenly layer atop chicken breasts. Fry 10 at a time, flipping several tablespoons of the chicken breasts each time to brown. Fry 5 to 6 minutes, until chicken is completely brown.
Combine flour, ketchup, Worcestershire sauce, mustard, granulated sugar, chili powder, parsley, garlic and broth in medium bowl. Mix thoroughly. Pour into skillet. Heat 5 minutes, until simmering. Cover skillet, remove chicken from skillet and drain on paper towels.
Add beans, brown sugar, cornstarch, flour and salt to skillet. Mix thoroughly, and stir in chicken broth. Continue to heat 5 to 6 minutes, stirring constantly.
Strain out juices from skillet, reserving 1/2 cup of broth for garnish with remaining flour. Pour into skillet with chicken breasts. Heat 2 to 3 tablespoons reserved broth over medium heat.
Arrange bowl in large dish. Place remaining flour in skillet. Add tomato and bell pepper; gently mix thoroughly. Sprinkle brown sugar evenly over chicken, then sprinkle flour mixture over all. Divide cream mixture between bowls and garnish with parsley, parsley salt, sliced garlic, mushrooms, celery, basil, oregano and pepper. Heat remaining broth over medium heat.
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