4 chicken breasts
1 bouillon cube
1 med. onion
Salt to taste
1/4 lb. butter
6 tbsp. Wondra flour

Cook 4 breasts in water (water to cover breasts) with bouillon cube, onion and salt for 1 hour. Save water for chicken stock. Cut chicken breasts into big chunks.

In heavy pot melt 1/4 pound butter. Add flour and brown to a golden brown. Add chicken stock to browned flour a little at a time, to make a gravy. Pour gravy over chicken pieces. Serve over rice pilaf (recipe follows).

RICE PILAF:

1/4 lb. butter
1 c. fine egg noodles, crushed
1 1/4 c. UNCLE BEN'S® rice
2 cans College Inn beef or chicken broth
1/2 can water
Salt to taste

Brown egg noodles in butter. Add rice, broth, water and salt to taste. Cook on low flame until liquid is absorbed.