1 lb. boneless chicken, cut in strips
1/3 c. cornstarch
1/4 c. oil
1/2 tsp. tarragon
1/2 tsp. ground thyme
1/4 tsp. pepper
1 c. sliced scallions
2 c. chicken broth
3/4 c. sherry cooking wine
1 c. fresh mushrooms
3 tomatoes

Dredge chicken in cornstarch. In a skillet with oil, brown chicken. Stir in seasoning and scallions. Cook 2 minutes. Add broth and sherry wine. Stir mushrooms and tomatoes, cut up. Cover. Cook 5 minutes. Serve over rice.