1 lb. boneless chicken breast, cut in strips
1/3 c. corn starch
1/4 c. vegetable oil
1/2 tsp. each tarragon and ground thyme
1 c. sliced scallions
1 c. sliced mushrooms
2 c. chicken broth
3 tomatoes, cut in eighths
3-4 c. cooked rice
1/4 tsp. pepper
3/4 c. sherry

Dredge chicken in corn starch. Brown chicken in oil. Stir in seasonings and scallions; cook 2 minutes longer. Add broth and sherry; cover and simmer 10 minutes.

Gently stir in mushrooms and tomatoes. Cover and simmer 5 minutes. Serve over rice. Sauce may be served separately.