6 chicken breasts, cut in half
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1/2 c. bread crumbs, fine, dry
3 tbsp. fat or oil
1/2 c. water
1 recipe chicken gravy
1 1/2 c. carrots, thinly sliced
2 c. potatoes, cut in julienne strips
3/4 c. celery, cut in 1/2 inch slices

Season chicken with salt, pepper and paprika. Roll chicken in bread crumbs. Brown chicken slowly in oil until golden brown. Add water, cover, and cook over low heat about 30 minutes or until chicken is almost tender.

Remove chicken and keep warm. Add chicken gravy to the pan in which the chicken was cooked. Add vegetables and place chicken pieces on top. Cover and simmer gently about 20 minutes or until chicken and vegetables are tender. Serves 6.