Instructions: 1. Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper.

2. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn.

3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.

4. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

Yield: Four servings

Note:
I cook the whole thing in my favorite cast-iron skillet, which has a lid. You dont really have to worry about undercooking the chicken, so the dish is done when the rice tastes done. Sometimes I use shallots instead of onions if I have them, and mabye add a little (fresh)

tarragon or something. Beats frozen pizza.

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