Chicken And Carrots - cooking recipe

Ingredients

Puritan oil
2 whole chicken breasts, skinned, boned and cut into bite-sized pieces
1/2 lb. mushrooms (optional)
2 medium carrots, thinly sliced
1 medium onion, finely chopped
1 tsp. unsalted dry chicken bouillon powder
1/4 tsp. thyme leaves
1/4 tsp. pepper
1 c. water
1 Tbsp. flour
2 egg yolks
2 tsp. lemon juice

Preparation

In a large skillet over medium-high heat in 1 tablespoon oil, cook chicken until it loses its pink color and is tender, about 3 to 5 minutes, stirring frequently.
Remove to bowl with a slotted spoon.