1 c. raw brown rice
4 chicken breast halves, skinned and boned
2 tbsp. parsley
2 tbsp. flour
3 tbsp. butter
1 1/2 c. chicken broth
2 onions, thinly sliced
3/4 tsp. salt
1/4 tsp. tarragon
1/4 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
3 tbsp. tomato paste

Bring water to boil with 1/2 teaspoon salt, add rice and cover. Simmer for 40 minutes. Rice will be chewy.

Cut chicken halves crosswise into 1/2 inch strips. In a small bowl, combine herbs with flour and 1/4 teaspoon salt.

About 15 minutes before rice is done, melt butter in heavy skillet. Add the onions and cook uncovered until soft. Push to one side and add the chicken, cook stirring for 3 or 4 minutes. Add the herb mixture and stir thoroughly. Cook 1 minute.

Add the broth and tomato paste, stirring for 3 minutes. Pour chicken and sauce over the rice and serve.