6 deboned and skinned chicken breast halves
1 can Swanson's chicken broth
Celery leaves
Parsley
2 sliced onions
1/4 c. sherry
4 tbsp. flour
1 sm. jar diced pimento
2 carrots
1/2 c. white wine
1/2 lb. mushrooms
Bag frozen peas and sm. pearl onions
1 c. Half & Half cream

Bring canned broth to a boil and add onion, chopped carrot, a few celery leaves and sprigs parsley. Season with pepper and bay leaf. Simmer for 15 minutes. Strain broth and return to skillet. Cut chicken into small pieces. Put in covered skillet and simmer for 15 minutes.

Meanwhile, saute the mushrooms. Melt butter, stir in flour over medium heat then add chicken broth slowly. Stir until a smooth paste is formed. Now add remaining liquid. Continue until smooth. Season to taste with salt and WHITE pepper. Add chicken and vegetables and small jar diced pimento. Serve with Rice Pilaf.