Chicken A La Francaise

• 3 c. hot cooked rice
• 2 whole chicken breasts, skinned, boned and cut in thin strips
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. butter or margarine
• 1 c. sliced green onions with tops
• 1 (8 oz.) can sliced mushrooms, drained (reserve liquid)
• 1/2 c. dry sherry (optional)
• 1 c. fresh or frozen green peas
• 1 1/2 c. chicken broth
• 3 fresh tomatoes, peeled and cut in eighths
• 2 Tbsp. cornstarch

1. While rice is cooking, season chicken with salt and pepper. Saute in butter until browned.
2. Add onions and mushrooms; continue cooking 2 minutes longer.
3. Stir in sherry (I leave this out), peas and broth.
4. Cover and simmer about 20 minutes.
5. Add tomatoes. Dissolve cornstarch in mushroom liquid and stir into chicken mixture.
6. Cook, stirring frequently, about 5 minutes.
7. Serve over beds of fluffy rice.
8. Garnish with chopped fresh parsley, if desired.
9. Makes 6 servings and "good"!

hot cooked rice, chicken breasts, salt, pepper, butter, onions, mushrooms, sherry, chicken broth, tomatoes, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225985 (may not work)