3 c. hot cooked rice
2 whole chicken breast, skinned, boned, cut in thin strips
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions
1 can (8 oz.) sliced mushrooms, drain and reserve liquid
1/2 c. dry sherry
1 c. fresh or frozen green peas
1 1/2 c. chicken broth
3 fresh tomatoes, peeled and cut in eighths
2 tbsp. cornstarch

Season chicken with salt and pepper, saute in butter until browned. Add onions and mushroom, continue cooking 2 minutes longer. Sir 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 beds of fluffy rice. Garnish with chopped fresh parsley, if desired.