1. Cook up potatoes and mash with salt, pepper, and oil. Set aside.
2. Prepare two bowls. Place eggs in one bowl and flour, salt, and pepper in the other. Dip chicken in egg, flour, then egg again. Fry the chicken, then set aside.
3. Plate chicken over mashed potatoes. Pour sauce over chicken and potatoes and serve.
4. Dice carrots, zucchinis, mushrooms, and broccoli. Sauté until slightly softened, continue cooking until no longer pink. Add salt and pepper, chicken soup mix, parsley and flour to thicken. Add almond milk and bring to a boil until thickened.