1 lb. boneless and skinless chicken breasts, cut into 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
3/4 c. Holland House sherry cooking wine
1 c. sliced mushrooms (fresh or canned)
3 c. hot cooked rice
3 tomatoes, cut in eighths

Dredge chicken in cornstarch. In large skillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and Holland House sherry cooking wine. Cover; simmer 10 minutes. Gently stir in mushrooms and tomatoes. Cover and simmer 5 minutes longer. Serve over rice. Sauce may be served separately. Makes 6 servings.