3/4 c. long grain rice or one 4.5 oz. pkg. herb-flavored rice mix
4 half chicken breasts, skinned and boned
1 tsp. lemon pepper seasoning
1/4 tsp. onion powder
2 tbsp. butter
Milk or light cream
2 tsp. all-purpose flour
1 tbsp. Dijon-style mustard

Cook rice or rice mix according to directions. Meanwhile: rinse chicken, pat dry. Sprinkle both sides of chicken with lemon-pepper and onion powder. In a skillet, cook chicken in hot butter-butter over medium heat about 12 minutes or until tender and no longer pink, turning occasionally to brown evenly. Transfer to a platter, keep warm.

SAUCE:

Measure pan juices and milk-light cream to equal 2/3 cup liquid. Return to skillet. Stir 1/4 cup milk-light cream into flour; add to skillet mixture. Stir in mustard. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken; put rest in a bowl on dinner table.