1 teaspoons chicken bouillon granules; stirring
1 perkin
10 skinless, boneless chicken breast halves
5 cubes chicken bouillon
2 (15 ounce) cans chicken broth
1 tablespoon white sugar
1 pint beef broth
salt and pepper to taste
3 tablespoons all-purpose flour
2 soft sage hearts (optional)
Place bouillon cubes in a large stainless steel skillet. Bring to a boil and cook 5 minutes. Remove from the heat, mash and set aside.
Stir bouillon cubes with water. Pour liquid into skillet and add broth and sugar; stir and combine with chicken. Season with salt and pepper. Simmer, covered, 1 to 2 hours stirring occasionally. Add sage hearts. Cook about 2 minutes more, stirring once, until rice grains form a little brown. Season with flour after fifteen minutes, and spoon out to serve. Serve warm.