Chicken in Sauce over Brown Rice

Sauté green onion, garlic and green pepper in olive oil. Add flour, several tablespoons; stir until a paste forms. Add chicken stock in proportion of about 1 cup of broth to 2 tablespoons of flour to make the amount you want. Add chunks of carrots, seasonings and about 1/2 cup of Parmesan cheese. Add wine, if using. (It does perk it up a bit.)

Cook until

Carrots are just done. Add diced, cooked chicken. Serve over seasoned brown rice. You can adjust the recipe according to the amount of chicken you have or how much of it you want in the sauce. Serves about 6; depends on amount you use. Can freeze. Can do ahead.