Makes 3 baking pans (good for lasagna-sized pans for use in sterno rack).

Approx. 20 chicken cutlets, cut into 2 x 2 inch size
1 lg. can chicken broth
Marinara sauce
2 boxes mushrooms, halved
2 pkg. carrots
2 lg. onions, sliced
1/2 c. wine
Salt & pepper

Dip cutlet pieces in egg and seasoned bread crumbs; fry. Arrange chicken in baking dish over a layer of marinara sauce. Saute mushrooms, carrots and onions separately; then mix. Spoon vegetables over chicken. Add chicken broth and wine. Salt and pepper to taste. Bake at 325 degrees for 40 minutes. Keeps well in sterno racks for a buffet.