2 whole medium chicken breasts (1.5 pounds)
1 teaspoon onion salt
1/2 teaspoon lemon pepper
2 cups hot cooked rice
3 tablespoons butter or margarine
Chicken Broth
1/2 cup light cream
2 tablespoons all-purpose flour
1 tablespoon Dijon-style mustard

2 whole medium chicken breasts (1.5 pounds) 1 teaspoon onion salt 1/2 teaspoon lemon pepper 2 cup s hot cooked rice 3 tablespoons butter or margarine 1/2 cup light cream 2 tablespoons all-purpose flour 1 tablespoon Dijon-style mustard

1. Skin and cut chicken breasts into cubes.
2. Sprinkle chicken with onion salt and lemon pepper.
3. Prepare rice according to package directions.
4. Meanwhile, in a skillet over medium heat cook chicken in butter or margarine about 20 minutes or till tender.
5. Remove to a platter; keep warm.
6. Measure pan juices; add enough chicken broth to make 1 cup liquid. Return to skillet.
7. Stir together light cream and flour; add to broth.
8. Cook and stir until bubbly. Cook and stir 1-2 minutes more. Do not let flour mixture clump.
9. Stir in Dijon mustard.
10. Add chicken to pan and stir with sauce. Let simmer for 2 minutes.
11. Serve over rice and enjoy!