3 c. hot cooked rice
2 whole chicken breasts
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions
1 can sliced mushrooms
1/2 c. dry sherry
1 c. fresh or frozen peas
1 1/2 c. chicken broth
3 fresh tomatoes
2 tbsp. cornstarch

Skin and bone 1 1/2 pound of chicken breasts and cut in thin strips. Drain the mushrooms and reserve the liquid. Peel and cut the tomatoes in eighths. While rice is cooking, season the chicken with salt and pepper. Saute in butter until browned.

Add onions and mushrooms and continue cooking for 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 bed of fluffy rice. Garnish with chopped fresh parsley if desired. Makes 6 servings.