1 lb. poultry (your choice)
1/4 lb. bacon
1 c. carrots
1 c. onions
1 c. mushrooms
1 clove garlic
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. savory
1 bay leaf
1 egg
1/4 c. milk
1/2 c. flour
1 c. chicken broth
1 c. dry white wine
1 tbsp. flour

In large pan or Dutch oven, brown bacon, carrots, onions, mushrooms and herbs. Remove vegetables and add chicken that has been dipped in milk and egg mixture and floured. When pieces are browned, add vegetables broth and wine and simmer for about 40 minutes.

If sauce needs thickening, add 1 tablespoon flour and simmer until thickened. Serve over noodles or rice.