3 deboned chicken breasts
1 lb. shrimp
1 lb. scallops, cut up
1/2 lb. mushrooms
3 lg. onions, quartered
2 sm. cans tomato sauce
1 1/2 tbsp. Pernod
Garlic powder, salt, and pepper to taste
1/2 c. white wine

Cut chicken breasts into strips and saute in butter. Add shrimp and scallops and saute just until shrimp turns pink. Remove from pan. Add onions, tomato sauce, mushrooms, and wine. Lastly, add the Pernod. Simmer 5 minutes. Add the chicken. Serve over rice. Serves 6 generously.