6 skinless, boneless chicken breasts
2 tbsp. flour
1/4 tsp. each ground sage & dried thyme & pepper
2 tbsp. butter

SAUCE (makes about 2 cups) :

4 tbsp. butter
4 tbsp. flour
1 c. chicken broth
1 c. half & half
1/4 tsp. salt & pepper each
1 c. grated Parmesan cheese

Dip chicken in flour, sage, thyme and pepper. Cook chicken in butter over medium heat until browned and done.

SAUCE: Heat butter until melted. Stir in flour. Cook over low heat until bubbly. Remove from heat. Stir in broth and half and half. Bring to boiling and add cheese, salt and pepper. Stir constantly. Serve immediately after thickened over chicken and rice.