3/4 cup rice
2 whole chicken breasts
1 teaspoon lemon-pepper seasoning
1/4 teaspoon onion powder
2 tablespoons butter
Light cream
2 teaspoons flower
1 tablespoon dijon mustard
tomato
parsley
Cook rice or herb flavored mix according to directions.
Meanwhile, rinse chicken; pat dry. Sprinkle both sides with lemon-pepper seasoning and onion powder. In skillet
cook chicken in butter over medium heat for 8-10 minutes or till tender and not pink, turning once. Move to platter
keeping warm.
For sauce, measure pan juices; add light cream to make 2/3 cups liquid. Return to skillet. Stir 1/4 cup light cream
into flour; add juices to mixture. Stir in mustard. Cook and sitr till thick and bubbly, continue to cook and stir
for 1-2 minutes. Spoon sauce over chicked, garnish and pass remaining sauce.
