Servings: 4 - 6Prep Time: 5 min Cook Time: 35 min
3 c. hot cooked rice
2 whole chicken breast, skinned, boned, cut in thin strips
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions
1 (8 oz.) can sliced mushrooms, drain and reserve liquid or 8 oz. fresh mushrooms, sliced
1/2 c. dry sherry
1 c. fresh or frozen green peas
1 1/2 c. chicken broth
3 fresh tomatoes, peeled and cut in eighths
2 tbsp. cornstarch
Season chicken with salt and pepper, saute in butter until browned.
Add onions and mushroom, continue cooking 2 minutes longer.
Stir in sherry, peas, and broth. Cover and simmer about 20 minutes.
Add tomatoes. Dissolve cornstarch in mushroom liquid (use a little of the chicken broth if using fresh mushrooms) and stir into chicken mixture. Cook, stirring frequently, about 5 minutes longer.
Serve over beds of fluffy rice. Garnish with chopped fresh parsley, if desired.
Submitted by: frannyp on June 6, 2010