Cook chicken breasts with 1 whole onion, 2-3 garlic cloves and celery. (You will need 2 cups cooked, shredded chicken.) In saucepan combine 3/4 cup butter and 1/2 cup flour. Cook until smoothly thickened. In large pan, place 1 1/2 cups broth. Mix 2 egg yolks with 3/4 cup Coffee-Mate and add to broth. Stir until gravy like, then put in saucepan with butter and flour. Stir until it is like gravy. Add shredded chicken and cook for 10-15 minutes. Add extra broth if needed. Let cool. Roll into small balls, then dip into beaten eggs and roll in cracker crumbs. Brown in oil to light brown.