1 (4 pound) whole chicken
1 (4 ounce) can mushrooms, drained
1 (4 ounce) can tomato sauce
1 (5 ounce) can sliced mushrooms, drained
1 onion, diced
1 (4 ounce) can diced jalapeno peppers, drained
1 cup chopped green bell pepper
1 cup butter
1 (4 ounce) can chicken broth
3/4 cup water
1 tablespoon cornstarch
salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large roasting pan. Brown on all sides, turning once. Remove from pan. Cover and place in the oven with browned sides up, uncovered.
Place mushrooms in the roasting pan. Place tomato sauce over medium heat. Bring to a small boil over medium heat, stirring occasionally. Reduce heat, and simmer for 10 minutes, turning once.
In a small saucepan, combine chicken, mushrooms and tomato sauce. Cook over medium heat, stirring occasionally, until chicken is no longer pink. Transfer chicken to a 9x13 inch baking dish.
In a medium saucepan, combine the tomatoes, bell pepper, butter, chicken broth, water, cornstarch, salt and pepper. Bring to a boil, stirring occasionally (preserving sauce with the juices).
Dredge chicken in the sauce mixture. Remove from skillet and place in baking dish.
Bake uncovered in preheated oven for 20 minutes, or until no longer pink, and juices run clear. Serve with a slice of lemon slice (optional), if desired.