Quick Chicken Chasseur

A quick meal with a French flair, this is one of my favorites. Makes 5 to 6 servings. Add a salad and you have a complete meal.

Ingredients

1 pound boneless and skinless chicken breasts, cut in strips

1/3 cup corn starch

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon each tarragon and ground thyme

1/4 teaspoon ground black pepper

1 cup sliced scallions

2 cups chicken broth

3/4 cup Sherry wine

1 cup sliced mushrooms, fresh or canned

3 tomatoes, cut in eighths

3 to 4 cups of hot cooked rice

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Directions

• 1. Dredge chicken strips in corn starch (or add corn starch and chicken to a zip-lock bag, seal, and shake well). 
• 2. In large skillet, brown coated chicken in oil. 
• 3. Stir in seasonings and scallions. Cook 2 minutes longer. 
• 4. Add broth and Sherry. Cover and simmer for 10 minutes. 
• 5. Gently stir in mushrooms and tomatoes. Cover and simmer for 5 more minutes. 
• 6. Serve hot over rice.