Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride boneless, skinless split chicken breasts (about 2 pounds)
• 8 slices bacon
• 3 cans (14.5 ounces each) chicken broth, about 6 cups
• 1 package (6 ounces) long grain and wild rice with seasoning packet
• 1/2 cup carrots, cut in julienne strips
• 1/2 cup thinly sliced green onions
• 3/4 cup broccoli flowerets
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1/8 teaspoon pepper
• 2 cups milk or half and half cream
• 1 tablespoon chopped pimento
• 1/4 cup dry sherry, dry white wine or white cooking wine
• 1 tablespoon chopped fresh chives

Combine chicken broth, rice, seasoning packet, carrots and onions in a large kettle or stockpot. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add broccoli and simmer 10 minutes more.

Melt butter in a medium saucepan. Gradually stir in flour and pepper; cook one minute or until smooth, stirring constantly. Gradually add milk or cream and cook, stirring continually until thickened. Add milk mixture to broth mixture, stirring. Add chicken, crumbled bacon, pimento and wine. Heat gently, stirring often. Do not boil. If thicker than desired, thin with small amount of broth or cream. Garnish each serving with fresh chives. Serve with crusty bread or muffins.

4-6 servings