2 lb. chicken cutlets
2 eggs, beaten lightly
1 c. flour
Oil
3 1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill
1 tsp. thyme leaves
1 clove garlic, crushed
1 med. onion, sliced
3 carrots, julienned
1 zucchini, julienned
10 oz. mushrooms, sliced

Slice chicken into bite-sized julienned strips. Dip in beaten egg and then shake in flour. In skillet saute chicken in oil for 5 minutes. Add to chicken. Cover and simmer for 20 minutes.

Add carrots and cook for another 5 minutes. Add zucchini and mushrooms and cook for 5 minutes more. Serve over rice or buttered noodles.