2 chicken breasts, halved & cubed
2 tbsp. cornstarch
1 can stewed tomatoes, chunky style
1 tbsp. butter
1 tbsp. olive oil
1/2 c. white wine
1 jar mushrooms, cut in pieces & drained
1 c. frozen peas
1 can chicken broth

Saute chicken pieces in butter; oil until browned. Pour wine over chicken and cook until alcohol evaporates.

In separate pot, combine stewed tomatoes, 3/4 can of chicken broth, drained mushrooms and peas. Add cooked chicken and simmer, 15-20 minutes. Before serving, mix cornstarch with remaining chicken broth. Stir until smooth. Add mixture to chicken and tomatoes, stir until slightly thickened. Serve over rice or egg noodles.