6 chicken breasts or other pieces (for 6 servings)
1/3 c. melted butter
1/2 c. chopped parsley
1/3 c. flour
Pinch of sage
Pinch of basil
Pinch of rosemary
1 bay leaf
3 c. hot cooked rice
1/4 c. mushrooms
1/4 c. chopped onion
3 c. chicken stock
3/4 c. light cream or canned milk

Dip chicken in melted butter, then place in shallow pan. Bake at 375 degrees for 1 1/4 hours. In remaining butter, brown mushrooms. After removing mushrooms from fat, add parsley and onion to fat and cook 5 minutes. Blend in flour, stock herbs, cream and salt. Simmer 20 to 30 minutes longer. Place cooked rice in center of platter. Pour sauce over rice and arrange chicken pieces around rice.