6 chicken breast halves
Salt
Pepper
Paprika
Flour
1/ 4 c. butter
1 tbsp. oil
1 1/2 c. rice, uncooked
4 c. chicken broth
1 c. dry white wine
1/2 tsp. tarragon
3 carrots, sliced
2 c. broccoli florets
1/2 c. diced red bell pepper
1/4 c. mushrooms, sliced
Parsley, minced

Sprinkle chicken with salt, pepper and paprika; coat lightly with flour. Heat butter and oil in 12 inch skillet; brown chicken slowly on both sides. Add rice and brown 5 minutes longer. Add broth, wine, tarragon and carrots. Cover and simmer gently 20-25 minutes or until chicken is tender and liquid is absorbed. Add broccoli, red pepper and mushrooms. Cover and heat 10 minutes longer. Season to taste with salt and pepper. Sprinkle with parsley. 4-6 servings.