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

While rice is cooking, season chicken with salt and pepper; saute in butter until browned. Add onions and mushrooms; continue cooking 2 minutes longer. Stir 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. Serves 6.