4 chicken breasts with skin
1 pkg. flour tortilla s(12), cut into 1/4ths
1 1/2 tbsp. Knorr (the best) chicken bouillon
1/2 tsp. coarse black pepper
1 tsp. salt
1/2 stick butter (the real stuff is better in this!) - cut into pieces
2 tbsp. flour
1/2 c. milk
1 pkg. frozen petite English peas

Fill a Dutch oven with water (6-8 cups) and boil chicken breasts until tender. Save stock. Remove chicken and cool under cold water. Skin (discard), de-bone and cut into pieces. Stir bouillon, pepper and salt into stock. Put chicken pieces back into pot. Slowly stir flour into milk and add to stock mixture stirring while you pour it in.

Add flour tortillas, stirring so that they don't stick together. Lower heat and cook until tortillas are tender (about 15 minutes). Add peas and butter and cook for an additional five minutes. Good on a cold day or when you just need a little comfort!