4 skinned, deboned chicken breast, cut in strips
1/2 head cabbage, shredded
1 carrot, cut in thin strips
2 stalks celery, chopped
5-6 yellow squash, sliced
1 sm. carton fresh mushrooms, sliced
6 tbsp. butter
1 c. Italian dressing
Flour
Salt & pepper
2 tbsp. soy sauce
1/4 tsp. curry powder
1 tsp. onion powder
Cornstarch

1. After cutting chicken and vegetables, melt 3 tablespoons butter and 1/2 cup Italian dressing in electric fry pan. Set vegetables aside.

2. Mix some flour, salt and pepper; coat the chicken in it; cook chicken in the butter and dressing until browned. Remove from pan and set aside.

3. Put the remainder of the butter and dressing in the pan, adding the soy sauce, curry powder and onion powder. Put the vegetables in and stir-fry, being sure that all the vegetables are coated with the dressing mixture.

4. When vegetables are ready, add chicken and stir.

5. Take a cup of water, mixing in some cornstarch and pour over mixture, stirring constantly a few minutes until thickened.