5 chicken breasts
1/2 stalk chopped celery
1/4 chopped carrot
1/2 chopped onion
3 c. water
3 Herb-Ox chicken bouillon cubes
1 egg, beaten
Corn flake crumbs

Cook chicken in pan on stove until tender, about an hour. Remove chicken from broth and cool it. When cool, remove skin and bones. Dip in beaten egg, then crumbs, and fry in butter until light brown on both sides. Skim fat off broth. May thicken for gravy, or use broth for chicken noodle soup.