4 boneless, skinless, chicken breasts
1/2 c. butter
1 can sliced mushrooms
1 box long grain wild rice
1 tbsp. butter

Saute chicken in butter for 10 minutes on each side until golden. Add drained mushrooms and salt and pepper to taste. Cook covered over low heat until tender (about 20 minutes). Prepare rice with butter as per directions on box. Remove chicken from skillet and keep warm. Toss rice with pan juices and mushrooms. Place rice mixture in dish and put chicken on top and serve.