Chicken Chasseur

Description

 * Makes 6 servings

Ingredients

 * 1 pound boned and skinned chicken breast strips
 * ⅓ cup cornstarch
 * 1 teaspoon salt
 * ½ teaspoon thyme
 * ¼ teaspoon ground black pepper
 * 2 tablespoons butter or margarine
 * 2 tablespoons vegetable oil
 * 1 cup sliced green onions
 * 1 x 8-ounce can sliced mushrooms, drained
 * ½ teaspoon tarragon
 * 1½ cups chicken broth
 * ¼ cup dry sherry
 * 3 fresh tomatoes, peeled and cut into eighths
 * 3 cups hot cooked rice
 * 2 tablespoons chopped fresh parsley for garnish

Directions

 * 1) Dredge chicken in cornstarch seasoned with salt, thyme, and pepper.
 * 2) Cook chicken in butter and oil in large skillet over medium heat until brown on all sides.
 * 3) Stir in onions and mushrooms; continue cooking 2 minutes.
 * 4) Add tarragon, broth and sherry; cover and simmer 10 minutes.
 * 5) Stir in tomatoes; cover and cook 5 minutes longer.
 * 6) Serve over hot rice.
 * 7) Garnish with parsley.