1. Season chicken breasts and flour with, salt, pepper, onion powder, garlic powder, and paprika. Dredge chicken in seasoned flour. And set aside.

2. In a large skillet over medium heat, add olive oil. When ready add floured chicken, and cook until browned and cooked through. Remove from pan and set aside. Mix cornstarch and water. Set aside.

3. Deglaze pan with wine. After it comes to a simmer, add the broth; let simmer until it reduces just a bit. Add the Dijon and stir until mustard is melted into the sauce and is smooth. Add butter and stir until melted into sauce. Stir the cornstarch mixture and add to pan. Let simmer stirring constantly until thickened. To serve: put rice in center of plate, place chicken on top and pour most of the sauce over the chicken and rice.