1 c. reg. long grain rice
3 whole lg. chicken breasts, skinned, boned & cut in half
1 c. water
1 tsp. salt
1/2 tsp. thyme leaves
2 tbsp. butter
1 green onion, thinly sliced
2 tbsp. flour
1 tbsp. prepared mustard
1/4 c. chopped parsley
Parsley sprigs for garnish

About 30 minutes before serving; prepare rice as label directs. Meanwhile in 10 inch skillet over high heat, heat chicken breasts, water, salt and thyme to boiling. Reduce heat to low; cover and simmer 10 minutes or until fork tender, turning breasts once. With slotted spoon remove chicken to warm large platter. Reserve liquid.

In a 1 quart saucepan over medium heat, melt butter; add onion and cook until tender, stirring occasionally. Stir in flour and mustard until blended. Gradually stir in reserved liquid; cook until sauce is thickened and smooth. Pour sauce over chicken breasts. Toss rice with chopped parsley; arrange on platter with chicken. Garnish with parsley sprigs. Makes 6 servings. 300 calories per serving.