3 split chicken breast, boil until tender
1 (8 oz.) carton sour cream
1 c. onion, chopped
1 c. green pepper, chopped
10 med. size mushrooms (fresh), sliced
1 stick butter
3 cans Franco American mushroom gravy
3 c. cooked rice

Saute onion, green peppers, and mushroom in butter until onions become transparent. Add the mushroom gravy, then add the chicken, (chunked). Serve over rice and add sour cream.