Instructions: Combine chicken with celery, onion, paprika, salt, pepper and water in a large frying pan. Heat to boiling. Cover. Simmer 40 minutes or until chicken is tender. Remove from broth. Strain broth into a 2-cup measure. Melt butter or margarine in a small saucepan. Stir in flour. Cook, stirring constantly, until bubbly. Stir in 1 cup of broth. Continue cooking and stirring until gravy thickens and boils 1 minute. Stir in gravy coloring. Keep hot. Remove skin and bones from chicken breasts. Slice meat. Place two corn sticks on each serving plate. Top with sliced chicken, then two more corn sticks, sandwich style. Spoon gravy over all.

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