1 cup long grain rice
3 whole lg. chicken breasts, skinned and boned and each cut in half
1 cup water
1 tsp. salt
1/2 tsp. thyme leaves
2 tbsp. butter
1 green onion, thinly sliced
2 tbsp. all-purpose flour
1 tbsp. prepared mustard
1/4 cup chopped parsley
Parsley sprigs (for garnish)

Prepare rice as directed on package.

While rice is cooking, heat a 10-inch skillet over high heat.

Heat chicken breasts, water, salt, and thyme to boiling. Reduce heat to low. Cover and simmer for 10 minutes or until chicken is fork-tender and juices run clear, turning chicken breasts once.

Using a slotted spoon, remove chicken to warm large platter. Reserve liquid. Stir in flour, mustard and parsley.

Simmer until thickened, 10-15 minutes.

Arrange chicken over rice. Serve topped with sauce. Garnish with parsley.

Note: If sauce is too thin, add a tablespoon or two extra flour or simmer over low heat until desired consistency. If sauce is too thick, add a little broth or water.