6 chicken breast halves
Salt, pepper, paprika & flour
1/4 c. butter
1 c. dry white wine
1 1/2 c. rice
1 tbsp. corn oil
1/2 tsp. tarragon
3 sliced carrots
2 c. broccoli flowerets
4 c. chicken broth
1/2 c. diced red pepper
1/4 c. sliced mushrooms
Minced parsley

Skin chicken and sprinkle with salt, pepper and paprika. Then coat lightly with flour. Heat butter and oil in a 12 inch skillet and brown chicken on both sides. Add rice and brown 5 minutes longer.

Add broth, wine, tarragon and carrots. Cover and simmer 20-25 minutes until chicken is tender and the liquid is absorbed. Add broccoli, red pepper and mushrooms. Cover and simmer 10 minutes longer. Season with salt and pepper. Sprinkle with parsley.