Italian Chicken and Brown Rice

Ingredients:

1	cup	River® Whole Grain Brown Rice
3	tbsp	corn oil tub margarine
2		medium-size onions, thinly sliced
2		whole (or 4 halves) chicken breasts, skinned, boned and cut into ½" strips
2	tbsp	all-purpose flour
1/4	tsp	crushed tarragon
1/4	tsp	fresh basil, crushed
1/4	tsp	crushed thyme
1/4	tsp	salt
1/4	tsp	crushed rosemary
1 1/2	cups	low-sodium chicken broth
3	tbsp	tomato paste

Directions:

Prepare rice according to package directions. About 15 minutes before rice is done, melt margarine in 12-inch skillet over moderate heat. Sauté onion for 5 minutes or until clear. Move onion to one side of skillet; add chicken and sauté for 5 to 8 minutes or until chicken is no longer pink. Stir in flour, tarragon, basil, thyme, salt, and rosemary. Add chicken broth and tomato paste stirring constantly for 3 minutes or until sauce has thickened. Pour mixture over brown rice and serve.