Cut each chicken breast into 5-6 strips. Melt butter in a shallow pan. Quickly fry chicken in two batches until lightly brown on all sides. Remove to a plate with a slotted spoon.
Fry onions until they also have a little color. Return chicken to the pan; season lightly with salt and pepper. Add mushrooms and cream. Bubble uncovered for 5-6 minutes, stirring from time to time. Mix in the carrots and peas (which should be uncooked); bubble for a further minute to heat through. Scatter chopped parsley. Spoon over cooked rice.
Yield: 6 servings
Cajun Country -- New Iberia, Louisiana