1 lb. boneless and skinless chicken breasts cut in strips
1/3 c. cornstarch
1/4 c. vegetable oil
1/2 tsp. each tarragon and ground thyme
1/4 tsp. pepper
1 c. sliced scallions
2 c. chicken broth
1 c. sliced mushrooms
3/4 c. sherry cooking wine
3 tomatoes, cut in eighths
3 to 4 c. hot cooked rice

Dredge chicken in cornstarch. In large skillet brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and sherry cooking wine. Cover, simmer 10 minutes. Gently stir in tomatoes and mushrooms. Cover, simmer 5 minutes longer. Serve over rice.