Chicken Provençal

4 chicken cutlets (about 1 lb.)

¼ cup seasoned flour

2 Tbs. butter or margarine

1 cup mushrooms, sliced

1 medium zucchini, sliced

2 tomatoes, cut in wedges

1 medium clove garlic, minced

2 cups chicken broth

1 cup rice, uncooked

2 Tbs. Parmeasn cheese

2 Tbs. chopped parsley

Dip chicken cutlets in flour to coat lightly, dust off excess. In large skillet, sauté scaloppine in butter until lightly browned on both sides. Add mushrooms, brown lightly. Stir in zucchini, garlic and chicken broth. Bring to boil, stirring occasionally. Add rice. Reduce heat. Cover and simmer 15 minutes, stirring occasionally, or until all liquid is absorbed. Garnish with Parmesan cheese and parsley.

Makes 4 servings.