2 boneless chicken breasts
2 tbsp. flour
2 tbsp. olive oil
1/2 lb. mushrooms
1 med. onion
1 c. baby peas
1/4 c. sherry
2 tbsp. cornstarch
Rice

Slice boned chicken breast thinly. Dredge slices in seasoned flour. Saute chicken in olive oil. Remove from skillet. Fry sliced mushrooms, green onions and add chicken. Add baby peas. Put lid on 1 minute. Remove lid and add 1/4 cup sherry and cornstarch dissolved in chicken broth. Bring to a boil. Serve with steamed rice.