Quick Chicken Chasseur

• 1 lb. boneless and skinless chicken breasts, cut in strips
• 1/3 c. cornstarch
• 1/4 c. vegetable oil
• 1/2 tsp. tarragon
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 1 c. sliced scallions
• 2 c. chicken broth
• 3/4 c. sherry or white wine
• 1 c. sliced mushrooms (fresh or canned)
• 3 tomatoes, cut in eighths
• 3 to 4 c. hot cooked rice

1. Dredge chicken in cornstarch.
2. In large skillet, brown coated chicken in oil.
3. Stir in seasonings and scallions.
4. Cook 2 minutes longer.
5. Add broth and sherry (wine).
6. Cover; simmer 10 minutes. Gently stir in mushrooms and tomatoes.
7. Cover; simmer 5 minutes longer.
8. Serve over rice.
9. Sauce may be served separately.
10. Yields 6 servings.

chicken breasts, cornstarch, vegetable oil, tarragon, thyme, pepper, scallions, chicken broth, sherry, mushrooms, tomatoes, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993498 (may not work)