2 whole chicken breasts (about 1 lb.), skinned, boned, cut in thin strips
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
3 tbsp. butter
1 c. sliced green onions with tops
1 (4 oz.) can sliced mushrooms, drain, reserve liquid
1/4 c. dry sherry
1/3 c. chicken broth
2 tbsp. cornstarch
1 c. well-drained canned tomatoes, quartered, or 2 fresh tomatoes, peeled and chopped
1/2 c. sour cream
3 c. hot cooked rice

Season chicken with salt, garlic powder, and pepper. Saute in butter about 2 minutes. Add onions and mushrooms; continue cooking until onions are tender. Stir in sherry. Blend mushroom liquid and broth into cornstarch. Pour into chicken mixture; cook, stirring constantly, about 5 minutes. Stir in tomatoes and sour cream. Heat thoroughly, but do NOT boil. Serve over beds of fluffy rice. Makes 6 servings.