1 tbsp. butter
4 chicken breasts
4 tbsp. tomato sauce
2-4 tbsp. hot enchilada sauce
3 tbsp. sour cream
1 c. sherry
1 lemon
Dash of salt
1/4 tsp. pepper
2 tomatoes, diced
2-3 green onions, chopped
3/4 lb. mushrooms, sliced

Cut chicken into bite size pieces. Melt butter in a large skillet and brown chicken. In a separate bowl mix together tomato sauce, enchilada sauce, sour cream, salt, and pepper. Slowly stir in sherry and the juice from the lemon. Add the sauce to the chicken. Simmer 30-60 minutes. In the last 20 minutes, add the diced tomatoes and green onions. About 5 minutes before serving, add the sliced mushrooms. Serve over rice or noodles.