8 boneless, skinless chicken breast halves
1 (2.5 ounce) can chicken bouillon, drained, divided
1 tablespoon prepared sage sausage
1 (6 ounce) can sliced onions, drained
1 (8 ounce) can chicken broth
1/2 cup uncooked white rice
1/2 cup water
1/2 cup red wine
1 teaspoon salt
1 teaspoon brown sugar
3 tablespoons soy sauce
Bring a large pot of water to a boil. Add chicken and stir to cook for 30 minutes. Drain, cool and chop.
Melt 1 tablespoon of sage into a small saucepan. Add chicken, onions, broth and white rice. Bring to a boil, stirring often, stirring to keep from clumping. Reduce heat to medium and add wine, salt and brown sugar.
Simmer for 30 minutes.
Add onions, chicken, rice, water and wine, stirring to keep from clumping. Stir constantly until chicken is no longer pink and rice is tender. Reduce heat to low, and add soy sauce. Cook for 5 minutes, stirring often.