2 whole chicken breasts, halved, boned & skinned
1 egg white
1 tbsp. cornstarch
2 tbsp. chicken stock
1/2 c. sliced mushrooms
2 sm. zucchini, cut into 2" strips

Flatten each piece of chicken by placing it between 2 sheets of waxed paper and pounding it with a mallet until about 1/4" thick. Cut chicken into bite size pieces. Put chicken in medium size mixing bowl. Add egg white and stir until chicken is coated. Stir in cornstarch thoroughly. Let chicken sit for about 10 minutes then place in a large heated skillet with the stock. Add mushrooms and zucchini, stirring occasionally, just until the chicken is opaque throughout. 4 servings.