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Chicken with Rice
1 chicken breast, halved, skinned and boned 1 cup chicken broth or stock 2 tablespoons chopped onion flour for dredging 1 to 2 tablespoons vegetable oil 1/2 cup uncooked long grain rice Salt and pepper 2 tablespoons butter 4 mushrooms, halved
Salt and pepper chicken and dredge in flour. Sauté in hot oil for a minute or two on each side.
In another pan sauté onions in the butter; add rice and mushrooms and stir until rice is completely coated with the butter. Add the stock and then the chicken breasts. Cover and bake at 375 degrees F for about 20 minutes.
