Creamed Chicken

Makes 4 servings

4 boneless, skinless chicken breasts

1/2 c. butter

10 T. all-purpose flour

3-1/2 c. milk

4 to 6 cubes chicken bouillon

pepper to taste

4 biscuits, split

In a stockpot over medium heat, place chicken and enough water to cover. Simmer until juices run clear when chicken is pierced, about 20 minutes. Remove chicken from stockpot, reserving 3-1/2 cups broth. Set chicken aside until cool; cut into bite-size pieces. In a saucepan, melt butter and slowly add flour, stirring constantly until thickened. Gradually add reserved broth; continue stirring until thickened. Pour milk into mixture; add bouillon, chicken and pepper. Cook until bouillon is dissolved. Serve over split biscuits.

Freeze extra homemade chicken broth in ice cube trays for terrific flavor when making rice. Broth ice cubes are also handy when whipping up gravies or sauces.