Chicken Dijon

Ingredients:
3/4 C rice (doesn't matter if it's instant or not)
4 skinless, boneless chicken breast halves (about 1 lb)
1 tsp lemon-pepper seasoning
1/4 tsp onion powder
2 T margarine or butter milk, half-&-half, or light cream
1/4 C milk
2 T flour
1 T Dijon-style mustard
*optional* Tomato wedges, snipped fresh parsley

Directions:
Cook rice. While rice is cooking, rinse chicken; pat dry. Sprinkle both sides of chicken with lemon-pepper seasoning and onion powder. In a large skillet cook chicken in margarine or butter over medium heat for 8-10 min. or til chicken is tender and no longer pink, turning once. Transfer to hot plate to keep warm.
For sauce, measure pan juices; add milk to make 2/3 C liquid. Return to the skillet. Stir the 1/4 C milk into flour til smooth; add to juice mixture in skillet. Stir in mustard. Cook and stir til thickened and bubbly. Cook and stir for 1 min. more. Put sauce on chicken and rice.