3 c. hot cooked rice
2 whole chicken breasts, cut in thin strips (1 1/2 lbs.)
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions with tops
1 (8 oz.) can mushrooms, drained (keep liquid)
1/2 c. dry sherry
1 c. fresh or frozen green peas
1 1/2 c. chicken broth (use bouillon cubes)
3 fresh tomatoes, peeled, and cut in eighths
2 tbsp. cornstarch

Season chicken. Saute in butter. Add onions and mushrooms, cook 2 minutes longer. Stir in sherry, peas, and broth. Cover. Simmer 20 minutes. Add tomatoes.

Dissolve cornstarch in mushroom liquid. Stir into chicken mixture. Cook, stirring frequently, about 5 minutes. Serve over bed of fluffy rice.