2 tbsp. butter
2 whole chicken breasts, split, skinned & boned, cut in strips
1 c. fresh mushrooms, sliced
1 med. onion, sliced
1 tsp. basil leaves, crushed
1 lg. clove garlic, minced
1/8 tsp. pepper
1 1/2 c. no-salt-added vegetable juice
1 c. fresh peas
2 tsp. wine vinegar
1 tbsp. cornstarch
Hot cooked rice

In a 10-inch skillet over medium heat, in hot butter; cook chicken, mushrooms and onion with basil, garlic and pepper until chicken is browned and vegetables are tender. Stir in 1 1/4 cups vegetable juice, peas and vinegar. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. In cup, stir together remaining juice and cornstarch. Stir into skillet, cook until slightly thickened, stirring occasionally. Serve over hot cooked rice. Makes 4 cups or 4 servings.

Nutrition Information per serving: 245 calories; 156 mg. sodium.