2 c. cooked chicken, cut to bite-size
3 tbsp. butter
1/2 c. diced celery
1/3 c. thinly sliced onions
1/3 c. thinly sliced green peppers, without seeds
1/2 c. sliced mushrooms
3 tbsp. flour
1 1/2 c. Knorr chicken bouillon (1 to 2 cubes in hot water)
2 egg yolks, slightly beaten
3 tbsp. cooking wine, white (optional)
Seasoning as needed
Topping (optional) : chives, parsley, nutmeats or grated cheese

In a large fry pan, saute vegetables until lightly browned. Sprinkle flour over top, stir in and cook 5 minutes. Gradually, stir in chicken bouillon. Take fry pan off stove and stir in eggs. Season. Stir on low heat until slightly thickened. Add wine if so desired. Correct seasoning. Add chicken. Serve on it's own or over rice or noodles.