1 frying chicken or pick of the chick, skinned
1/4 c. flour
1/4 c. butter
Salt & pepper to taste
3 chicken bouillon cubes (or 2 c. chicken broth)
1 tsp. instant minced onion
1 can sliced mushrooms or 1/2 lb. fresh sliced mushrooms
1 c. uncooked reg. rice
Paprika
Parsley

Shake chicken pieces with flour, salt and pepper. Melt butter in shallow baking dish in 400 degree oven. Put chicken in dish skin side down. Bake 20-30 minutes uncovered. Remove chicken from dish.

Put rice in dish and add 2 cups boiling water and bouillon cubes or chicken broth. Add mushrooms and onion. Mix well. Arrange chicken pieces, skin side down on top of rice. Cover dish with foil and bake 40 minutes or until rice is done and chicken cooked. Sprinkle with paprika and parsley before serving.