2 c. cooked rice
6 split chicken breasts
1 c. water
1 tsp. salt
1/2 tsp. thyme
2 tbsp. butter
2 green onions
2 tbsp. flour
1 tbsp. prepared mustard
1/4 c. chopped parsley

Prepare rice. Heat chicken breasts in a skillet with water and thyme; cover and simmer until chicken is fork tender, (15 minutes) turning breasts once. With slotted spoon remove chicken to warm platter. Reserve liquid. In a saucepan melt butter, add green onion, and cook until tender. Stir in flour and mustard and blend well. Gradually stir in reserved liquid. Cook until sauce is smooth and thick. Pour over chicken breasts. Toss the rice with chopped parsley. Serves 4 to 6. 300 calories per serving.