Recipes from Pilgrim's Kitchen

• 8 whole boneless, skinless chicken breasts
• 1 stick butter, divided
• 1 small sweet onion, diced
• 3 cups collard greens, washed, chopped
• 1 egg, slightly beaten
• l teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups cooked rice
• 2 cups crumbled cornbread

Sweet Onion Gravy:
In frypan, place 4 tablespoons butter; melt over medium heat. Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some gravy from frypan and stir to mix well. Add cornstarch mixture to gravy, stirring to prevent lumps. Bring to a boil, stirring, until thickened.