Chicken In Sherry Cream Sauce - cooking recipe

Ingredients

1 (10 oz.) pouch frozen green peas with tiny white onions
2 Tbsp. oil
4 to 6 large fresh mushrooms, trimmed and sliced thin lengthwise through stems
1 whole chicken breast, skinned, boned and cut in bite-sized pieces
2 Tbsp. chicken broth
2 Tbsp. dry sherry
salt and pepper to taste

Preparation

Remove green peas and onions from pouch and partially thaw. Heat oil in wok.
Add mushrooms and stir-fry over medium heat about 3 minutes.
Add chicken pieces and continue stir-frying until chicken is white and firm.
Add partially thawed peas and onions, broth and sherry.
Cook over low heat.
Stir and break up block of vegetables as they cook.