8 boneless, skinless chicken breast halves
1/4 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can tomato paste
1 (4 ounce) can whole milk
1 (12 ounce) can chicken broth
1/2 cup chicken bouillon
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/8 teaspoon dried sage
Place chicken in a large, nonstick skillet with enough water to cover. Cover, and place over medium high heat. Cook, uncovered, 5 to 7 minutes, or until chicken is no longer pink and juices run clear. Remove from pan with a slotted spoon, and drain on paper towels.
In a medium bowl, whisk together the cream cheese and tomato paste. Stir in broth and chicken bouillon.
Lightly oil bread or cutting boards. Divide chicken into two pieces, and place each piece in each skillet. Place chicken in skillet, browning lightly, and use toothpicks to keep it from drying out. Remove from skillet, and remove meat.
Add chicken broth, bouillon, onion, rosemary, sage, salt, and rosemary to skillet, and cook over medium high heat, stirring constantly, until all vegetables are tender. Serve over chicken broth or chicken bouillon.