QUICK Chicken With Green Beans And Pine Nuts

   The cream and Dijon-style mustard, along with the lemon-pepper provide a balance of flavor that is really good!  Add the green beans and pine nuts make it even better!
NOTE* A simple green salad and crusty bread would make this complete!

   2  whole chicken breasts, skinned,  boned and cut in half
   1  tsp. lemon pepper seasoning
1/4  tsp. onion powder
   2  T butter
Light cream
   2  T flour
   1  T Dijon-style mustard
   1  4.5-ounce pkg. herb flavored rice

GREEN BEANS AND PINE NUTS:
1 pound fresh green beans
1/4 cup water
3 T extra-virgin olive oil
1/2 cup Kalamata or other brine cured black olives
1/3 cup pine nuts, lightly toasted

   Cook rice according to directions.
   Sprinkle chicken with lemon-pepper and onion powder on both sides.  Cook in butter, in medium skillet over medium heat for 8 to 10 minutes, or until no longer pink, turning once.  Remove to a warm platter.
   Measure pan juices and add enough cream to make 2/3 cup liquid.  Return to skillet.  Stir 1/4 cup light cream into flour.  Add mustard and cook until smooth and thickened.  Serve over chicken.
GREEN BEANS:
   In large skillet cook beans in water, covered for 2 or 3 minutes.  Remove lid and add oil stirring to coat beans.  Continue cooking until liquid is evaporated.  Stir in olives and nuts.