Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride split breasts
• 4 Tablespoons margarine or butter
• 8 oz. fresh mushrooms, sliced
• 1 cup small white onions (pearl onions) or 1/2 cup chopped onions
• 1/4 cup flour
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 2/3 cup chicken bouillon
• 1 1/2 cups Chablis (white wine)
• 1/2 teaspoon rosemary, crushed (optional)

Melt margarine or butter in a large skillet. Brown chicken on all sides in skillet. Remove from pan and place aside.

Cook onions and mushrooms in drippings until semi-tender. Place in container with chicken. Skim all but 2 Tablespoons of fat from the skillet. Stir in flour, salt, pepper and bouillon. Blend with a whisk until smooth and creamy. Blend in the wine and bring to a boil. Add chicken and vegetables to skillet, turning to coat.

Reduce heat and cook covered for 35 minutes, or until chicken is tender. Baste occasionally. Remove chicken and simmer sauce to reduce volume and thicken, if necessary. Garnish with crushed rosemary.

Serves 4 - 6