2 1/2 lb. chicken pieces (breast, legs, thighs)
1/2 c. flour
1/4 tsp. poultry seasoning
3 tbsp. vegetable oil
1 c. long grain rice
1 c. chopped onion
1 c. jullienned carrots
1 c. sliced celery
1 c. sliced mushrooms
Salt and pepper to taste
1 tsp. basil
1 can (10 3/4 oz.) chicken broth
2 tbsp. chopped parsley

Dredge chicken in flour which has been seasoned with salt, pepper and poultry seasoning. Heat oil in 10 inch skillet. Thoroughly brown chicken on both sides. Remove from skillet saute rice, onions, carrots, celery and mushrooms until vegetables are crisp-tender.

Stir in basil and chicken broth. Place browned chicken on top. Bring to boil, reduce heat and simmer, covered, about 30 minutes or until rice is done and chicken is fork tender. Sprinkle with parsley. 4 to 6 servings.