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)