Chicken with Rice

1 chicken breast, halved, skinned and boned
1 cup chicken broth or stock
2 tablespoons chopped onion flour for dredging
1 to 2 tablespoons vegetable oil
1/2 cup uncooked long grain rice Salt and pepper
2 tablespoons butter
4 mushrooms, halved

Salt and pepper chicken and dredge in flour. Saut in hot oil for a minute or two on each side.

In another pan saute onions in the butter; add rice and mushrooms and stir until rice is completely coated with the butter. Add the stock and then the chicken breasts. Cover and bake at 375 degrees F for about 20 minutes.