Cook rice as directed on package; set aside covered when done.
Heat 2 tablespoons olive oil in a large skillet. Add mushrooms and diced onion, cook until soft, approximately 2-3 minutes; remove from pan and set aside.
Place 2 tablespoon of oil in skillet, add chicken. Saute and brown chicken on both sides. Add 1 1/2 cups chicken broth; boil. Return mushrooms to pan, cover and cook until chicken is cooked through.
Whisk together the flour and 1/2 cup chicken broth. Add to chicken just as it finishes cooking; stirring, allow to thicken.
Serve with rice, carrot side and sliced pears.
Cut carrots into 2 inch pieces and slice in half, lengthwise down the middle.
In a saute pan add remaining olive oil then then carefully add remaining ingredients; Cook for 10-15 minutes, until carrots are soft. (Option B, cut carrots into coins and top your rice and chicken with it)