Chicken Margarita Recipe

• 2 whole chicken breasts (about 1 lb.), skinned, boned, cut in thin strips
• 1 teaspoon salt
• 1/4 teaspoon garlic pwdr
• 1/4 teaspoon pepper
• 3 tbsp. butter
• 1 c. sliced green onions with tops
• 1 (4 ounce.) can sliced mushrooms, drain, reserve liquid
• 1/4 c. dry sherry
• 1/3 c. chicken broth
• 2 tbsp. cornstarch
• 1 c. well-liquid removed canned tomatoes, quartered, or possibly 2 fresh tomatoes, peeled and minced
• 1/2 c. lowfat sour cream
• 3 c. warm cooked rice

1. Season chicken with salt, garlic pwdr, and pepper.
2. Saute/fry in butter about 2 min.
3. Add in onions and mushrooms; continue cooking till onions are tender.
4. Stir in sherry.
5. Blend mushroom liquid and broth into cornstarch.
6. Pour into chicken mix; cook, stirring constantly, about 5 min.
7. Stir in tomatoes and lowfat sour cream.
8. Heat thoroughly, but don't boil.
9. Serve over beds of fluffy rice.
10. Makes 6 servings.

chicken breasts, salt, garlic, pepper, butter, onions, mushrooms, sherry, chicken broth, cornstarch, wellliquid, sour cream, warm cooked rice

Taken from cookeatshare.com/recipes/chicken-margarita-36586 (may not work)