4 chicken breasts
2 carrots (peeled and sliced)
1 sm. onion
2 tsp. parsley
2 ribs of celery, cut up
1/2 tsp. ginger
1 tsp. salt

SAUCE:

1 stick of butter
2 rounded tbsp. flour
Broth from chicken
1/2 to 3/4 c. milk or cream
Salt and pepper to taste

In a pot put chicken breasts and next 6 ingredients, cover with water and boil until breasts are done. About 45 minutes. Cool chicken until you can handle it and remove from bones. Save broth for sauce.

Bake your favorite cornbread in a 9 x 13 pan. Over cornbread lay chicken (removed from bones), pour sauce over chicken and cornbread. Serve while hot.