3 c. hot cooked rice
2 whole chicken breasts, skinned, boned, and cut in thin strips (about 1 lb.)
1 1/2 tsp.salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions with tops
1 (8 oz.) can sliced mushrooms, drain and reserve liquid
1/2 c. dry sherry
1 c. fresh or frozen green peas
1 1/2 c. chicken broth
3 fresh tomatoes, peeled and cut in eighths
2 tbsp. cornstarch

While rice is cooking, season chicken with salt and pepper; saute in butter until browned. Add onions and mushrooms; continue cooking 2 minutes longer. Stir in sherry, peas, and broth. Cover and simmer about 20 minutes. Add tomatoes. Dissolve cornstarch in mushroom liquid and stir into chicken mixture.

Cook, stirring frequently, about 5 minutes longer. Serve over beds of fluffy rice. Garnish with chipped fresh parsley, if desired. Makes 6 servings. 1 1/2 pounds before skinning and boning.