1. In a baking
dish, add the chicken, mushrooms, onion, garlic, bell peppers,
peas, carrots, parsley, salt and black pepper.
2. In a saucepan,
bring 2½ cups of chicken broth to a slow boil. Add the
cornstarch to the remaining ½ cup of broth and mix well. Add the
mixture to the boiling chicken broth and stir until just thickened. If
becomes too thick, add a little water. Do not over cook.
3. Pour the
sauce over the chicken and vegetables. Bake in a preheated
400º F oven for 30 minutes.