all the browned bits. Bring water to a boil, add chicken back in; cover, and reduce heat and cook 10-20 minutes, depending on thickness of chicken, until chicken is done. Remove chicken from skillet. Combine cornstarch and remaining 1 tablespoon water. Add to pan juices; cook until thickened and translucent, stirring or whisking constantly. Taste the sauce, add more salt and pepper if needed, reheating for just a minute. Pour sauce over chicken and sprinkle with parsley.