2 whole chicken breasts, skinned,boned and cut in thin strips

¼ cup dry sherry

1/3 cup chicken broth

1 tsp. salt

2 tbsp. cornstarch

¼ tsp, garlic powder

1 cup canned tomatoes, well drained,OR 2 fresh tomatoes, peeled and chopped

¼ tsp. pepper

3 tbsp. butter or margarine

½ cup sour cream

1cup green onion with tops, sliced

3 cups hot cooked rice

1can (4 oz.) sliced mushrooms

Liquid reserved from mushrooms

Season chicken with salt, garlic powder and pepper. Saute in butter about 2 minutes. Add onions and mushrooms; continue cooking until onions are tender. Stir in sherry. Blend mushroom liquid and broth into cornstarch. Pour over chicken mixture; cook, stirring constantly, about 5 minutes. Stir in tomatoes and sour cream. Heat thoroughly but do not boils Serve over bed of rice.