Chicken Cobbler

2 large chicken breasts
3 TBSP chicken bouillon granules
2 tsp. black pepper
1 tsp. ground or rubbed sage
3/4 cups margarine
1 1/2 cups self-rising flour
1 cup milk

Place chicken in a boiler, cover with water, and cook on
med-high until done. Reserve 3 cups of broth (water the chicken
was cooked in). While reserved broth is still warm, add bouillon
granules, pepper and sage. Stir well and set aside.

Remove all fat and bone from chicken breasts and cut or tear into
bite-size chunks. Set chicken aside.

Melt margarine and pour into 13x9x2 baking dish. Mix flour and
milk, stirring until well blended, and pour over margarine using
a large cooking spoon to distribute as evenly as possible. Do not
stir.

Scatter chicken pieces over flour mixture. Stir broth and pour
very slowly and evenly over chicken; again, do not stir. Place in
350 degree preheated oven and bake for 65-70 minutes until
golden and bubbly.

Remove from oven and let stand for about 10 minutes before
serving.

Enjoy!