1/2 c. flour
1 tsp. paprika
1/2 tsp. salt
Dash pepper
4 whole chicken breasts, skinned, boned
3 tbsp. butter
2 c. boiling water
2 chicken bouillon cubes
4 med. carrots
1 onion, chopped
1 c. uncooked rice
1/2 tsp. thyme

Combine flour and seasonings; dredge chicken in flour mixture. Melt butter in a large heavy ovenproof skillet. Add chicken and brown on both sides. Remove chicken from skillet and set aside. Reserve drippings in skillet.

Combine boiling water and bouillon cubes; stirring until bouillon dissolves. Saute carrots and onions in reserved drippings until tender. Add rice; cook over low heat until lightly browned. Add bouillon mixture and thyme, stirring well. Arrange chicken pieces over rice mixture. Cover and bake at 350 degrees for 40 - 50 minutes.